Potato And Bologna Scallop Recipes

ITALIAN STYLE SCALLOPED POTATOES RECIPE

Steps:

• Note: I have cooked these in an instant pot on high for 6 hours, a regular slow cooker or baked in the oven.
• Follow manufacturer instructions for other methods than using the oven.
• Preheat oven 375 degrees. Oil spray whatever cooking vessel your using. You will need at least a 3 to a 4-quart casserole dish.
• First wash, peel and slice the potatoes. (We like ours a little thicker so around 1/4 inch thick)
• In a small saucepan on medium heat, add the butter, saute the garlic until it is just soft around 30 seconds.
• Stir in the flour to make the roux and blend for another minute or so until the desired color is achieved around 1 minute, darker roux adds more flavor.
• Pour in the milk and stir until it gets thick.
• Pour in the cheeses, seasoning, fresh parsley, dried herbs and fold in the meat of choice, mix together.
• In your oil sprayed cooking vessel add the potatoes on one layer, then some cheese mixture, more potatoes then end with sauce.
• Garnish the top with more provolone (or cheddar if you prefer)cheese, then sprinkle the top with bread crumbs with more Parmesan grated evenly and chopped parsley.
• This will take at least an hour to cook or so, testing with a fork to see if the potatoes are soft.
• Note: If using a slow cooker or instant pot 6 to 8 hours on high adding 1/2 cup more milk to this recipe.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F.
• Wash potatoes and slice ¼″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
• Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
• Put a little bit of the soup mixture in the bottom of a greased 2 QT casserole dish, a 9×9 pan, or an oven-safe pan. Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
• Bake at 375°F for 45-55 minutes or until hot and bubbly.

"A BOLOGNA" - CALAMARI, SCALLOPS AND CLAMS WITH ROASTED FINGERLINGS AND ARUGULA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with 3 tablespoons olive oil, 1 tablespoon salt and 1 teaspoon pepper. Place on a sheet pan and roast until fully cooked, about 30 minutes.
• While the potatoes are cooking, start the clam sauce. In a medium pot, add the wine and shallots and cook until the wine has reduced by half. In a small pot, place the heavy cream and cook until reduced by half.
• While the wine and the cream are reducing, scrub the clams thoroughly, rinse and drain in a colander. Add the clams to the reduced wine mixture and simmer until the clams open. Add the reduced cream, the butter, chives, parsley and black olives. Cook 1 minute more and remove from the heat. Check for seasoning and add more salt and pepper, if necessary. Cover and set aside.
• Begin prepping the calamari. Sprinkle the calamari with salt and pepper. Set up 3 small bowls with the flour, beaten eggs and panko breadcrumbs. Dredge the seasoned calamari first into the flour, then the eggs and finally into the panko. Heat a large nonstick saute pan over medium-high heat and add 2 tablespoons olive oil. Saute the calamari steaks until golden brown, roughly 2 minutes per side. Finish in the oven for another 5 minutes.
• After the potatoes and the calamari have cooked, remove from the oven, slice the calamari in half and set aside. Turn the oven up to broil. Toss the scallops with the remaining 2 tablespoons olive oil, salt and pepper and lay out on a foil-lined sheet pan. Place in the broiler and cook until the scallops are golden brown, 3 to 4 minutes.
• In the meantime, heat up the clam sauce over low heat. To serve place a few potatoes on the plate, follow with a calamari steak, then a scallop and pour the clam sauce along the side. Top with the Arugula Salad.
• Lightly toss the baby arugula in the olive oil, garlic, lemon juice, salt and pepper.

POTATO AND BOLOGNA SCALLOP

Steps:

• Preheat oven to 375°F.
• Combine potato and bologna in a shallow 6 cup casserole dish.
• Mix soup, milk, onion and sage and heat to boiling in medium saucepan.
• Add peas and cook 1 minute; stir in cheese.
• Remove from heat and pour over bologna and potatoes.
• Bake at 375 F for 30 minute or until hot and bubbly.
• (You may need to watch this one and stir during cooking-- the sauce could be too thin or thick depending on the type and brand of soup and kind of milk you use-- just keep an eye on it and use your best judgement!).

POTATO AND BOLOGNA SCALLOP

Steps:

• Combine bologna and potato in shallow 6 cup casserole.
• Cook frozen peas, add soup, milk, onion and sage; bring to boiling, stir in cheese.
• Pour over bologna and potatoes, then bake at 375 for 30 minutes or until bubbly hot.

OLD-FASHIONED SCALLOPED POTATOES

Steps:

• Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
• Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
• Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.

SCALLOP AND POTATO SAUTE

Steps:

• In a small skillet over medium heat, cook potatoes in 1 tablespoon oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque., Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired.