FRIED SCALLOP RECIPES RECIPES

Steps:

• Peel potatoes; cut off tops and bottoms to make flat ends. Cut potatoes in half crosswise to make 2 (2-inch tall) pieces from each potato. Sprinkle 1 end of potatoes with salt. Heat oil and butter in a large, 12-inch cast-iron skillet over medium-high. Add potatoes, standing them on their salted end. Cook, basting with butter mixture periodically, until well browned, 8 to 9 minutes. Flip potatoes and cook other end, basting periodically, until browned, 8 to 9 minutes. Transfer potatoes to a plate.
• Preheat oven to 375°F. Add onion, garlic, and thyme to skillet over medium. Cook, stirring occasionally, until onion is tender, about 3 minutes. Add flour; cook, stirring constantly for 30 seconds. Stir in cream, and bring to a boil for 2 minutes. Stir in cheese, about 1/2 cup at a time, stirring to melt before adding more. Return potatoes to skillet, standing them on their end; cover with aluminum foil. Bake in preheated oven until potatoes are tender, about 45 minutes. Sprinkle with chives and pepper, serve with sauce. 

Steps:

• If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
• Crumble the cold rice between your fingers to separate the grains, and set aside.
• Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.
• Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.