Healthy Scalloped Potatoes Recipe …Your Guests will be Amazed!
Our Healthy scalloped potatoes recipe delivers a pure, light, no milk, no cheese dish. We make the best skinny scalloped potatoes by challenging tradition and using our culinary imagination. Besides, who decided we should eat the same food all the time? Throw a little passion into your meal today!
Not Your Classic Potato Dish
Most likely, you are looking for more traditional ideas. One quick look at the picture tells you that our scallop potatoes are unlike any recipe you will find on the web. Before you go elsewhere, consider a few facts about our healthy scalloped potatoes.
We averaged the nutritional information of nine so-called Healthy Scalloped Potato Recipes from the Web and compared it to our recipe. Much to the delight of dieters, the calorie count, fat levels, sodium marks, and total carbohydrates in our dish are all lower. Also, we use no milk or cheese. Finally, the bay scallops add hard-to-find essential nutrients such as selenium, omega-3, and omega-6.
Cut the potatoes into chunks. Cut out any dark spots.
Place potato chunks in a large plastic container. Coat with Italian dressing. Top with black pepper. Cover the plastic container and shake it.
Place potatoes in a baking dish. Add water until potatoes are 3/4 covered. Add 1 or 2 capfuls of lemon juice. (optional)
Put baking dish in the oven at 375 degrees for 30 minutes.
Remove from oven. Let cool for 5 minutes. Gently stir the potatoes to make sure none of them are sticking together.
Drain the potatoes in a large collander. Do not wash them. Put 1/2 cup of Italian dressing and 1 cup of water in the baking dish. Return the potatoes to the baking dish.
Cook in oven for another 30 minutes. Monitor the cooking process closely during this period. You may need to add more water. The goal is get the beautiful roasted look and texture without burning the potatoes.
Remove from oven. Let cool for 5 minutes.
Bay Scallops Instructions
Put thawed bay scallops in a large plastic container. Coat with Italian dressing. Top with black pepper. Cover the container and shake it. Place container in the refrigerator for 30 minutes.
In a large skillet, heat cooking oil and vinegar. Medium heat, NOT high.
Carefully put the scallops in the skillet. The scallops will sizzle when they hit the heated oil. Resist the temptation to immediately stir the scallops. In this case, we want to burn the scallops. This is called pan searing.
After 4 to 6 minutes, remove the skillet from heat. Carefully turn the scallops with a metal spatula. Return the skillet to the heat and cook for another 4 to 6 minutes.
Remove from heat and let cool for 1 minute.
Kitchen Tip: During the searing process have a measuring cup with 1 cup water and 1 capful of lemon juice. Add small amounts to the skillet as needed to avoid too much burn.
Every year we think of creative dishes to serve at our holiday gatherings. Whether it be Hawaiian Chili or Spinach Corn Bake, you will typically find several non-traditional items on our dinner table. We served the healthy scalloped potatoes at our 2016 Christmas feast. Our guests eagerly gobbled these up!
Prior to 2004, I knew next to nothing about cooking. By necessity I slowly taught myself to become a healthy eater and a darn good cook. You can still find me out at the golf course enjoying a beer and a burger, but at home I am cooking healthy delicious meals.