Open Faced Scallop and Cream Cheese SandwichBy · Jan 04 2012 · Comments
Much has changed since my last post. The holidays have wrapped up, the family has gone home and we are now parents to one perfectly sweet and undeniably beautiful little girl. Miss Eliza Mae Manly joined us on December 23rd, just in time to spend her first Christmas at home. Already she has become my partner in the kitchen- sleeping quietly in her bassinet while I whip together our meals. We collectively made this sandwich for dad yesterday, his last lunch at home before returning to work. We are quite the team because this sandwich was just wonderful. A must try recipe!
- 2 cups thinly sliced roasting red potatoes
- 1 tablespoon olive oil
- 2 tablespoons parsley
- Kosher salt
- 1 LB large scallops
- Juice from half a lemon
- 1 tablespoon butter
- 1.5 teaspoon capers
- Cream cheese
- 8 slices rye bread, toasted
- 2 cups baby spinach
Pre-heat oven broiler.
In a Ziploc bag combine the potatoes, parsley and a dash of the salt. Tightly close the bag and shake the bag so to thoroughly coat the potatoes with the parsley and salt. Pour the contents of the bag onto a baking sheet and spread out evenly. Place the potatoes in the oven and cook until golden browned and crisp- a few minutes on each side. Remove the potato chips from the oven, transfer to a bowl and let cool to room temperature.
Meanwhile, pat the scallops dry with a paper towel and lay out on a plate. Drizzle the lemon juice on the scallops followed by a dash of salt. Melt the butter over high heat in a large sauté pan. Once the butter is bubbling add the scallops and the capers. Brown the scallops on both sides – about five minutes per side. Remove the scallops from the pan and cut into 1/4” slices.
Now assemble the sandwiches. Spread a tablespoon of cream cheese on each piece of rye toast. Top with some spinach, followed by a few slices of scallop, a handful of the chips and finally top with a few of the remaining capers in the sauté pan. Serve immediately.