Caputo’s Ligurian Style Potato Fritters with Pan Seared Scallops

For the potato fritters
2 large russet potatoes, peeled and grated
1 medium zucchini, cored and grated
1 small red onion, grated
1/4 cup all purpose flour
salt and freshly ground black pepper
3 T extra virgin olive oil

For the Scallops
4 T extra virgin olive oil
6 large scallops
salt and freshly ground black pepper
3 T white wine
6 T unsalted butter
1 T white truffle oil (optional)

Prepare the fritters: preheat oven to 400 degrees. Place the grated potatoes, zucchini, onion, flour, salt and pepper in a bowl and mix well. Form into 6 uniform balls and set aside. Preheat a non-stick pan with the olive oil to medium. Place the potato balls in the pan and press down to form a patty. Brown both sides well and finish cooking in the oven for about 10 minutes. Remove from oven and keep warm.

Meanwhile, prepare the scallops: Preheat a saute pan. Add the olive oil when the pan is hot. Season the scallops with salt and pepper and carefully place in the hot olive oil. Cook scallops until nicely browned, about 2 minutes per side, remove from pan and keep warm. Deglaze the pan with the white wine, add the unsalted butter and season with salt and pepper. Place a scallop on each fritter, pour over the sauce from the pan and serve. Drizzle with the white truffle oil if using at the table.

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