Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Tomatoes, seeded and chopped 2 md Sweet potatoes, peeled and
2 Jalapeno chilies, minced -finely shredded or grated
2 Shallots, diced 1 md Russet potato, peeled and
1/3 c Chopped fresh cilantro -finely shredded or grated
1/4 c Red wine vinegar 1/2 c Cornstarch
Pinch of sugar 1 Egg
Cayenne pepper Pinch of sugar
2 Avocados, pitted and peeled Corn oil
Fresh lemon juice 1/4 c (1/2 stick) butter
Salt 18 Sea scallops

Combine first 6 ingredients in non-aluminum bowl. Season with cayenne.
Cover and refrigerate salsa. (Can be prepare 1 day ahead.)

Puree avocados in processor. Season with lemon juice and salt. Cover
and chill while preparing pancakes.

Mix all potatoes, cornstarch and egg in bowl. Add pinch of sugar.
Season with salt and cayenne. Heat 1/2 inch oil in heavy large
skillet over high heat. Spoon batter by generous 1 1/2 tablespoons
into skillet and flatten to thick, ness of 1/2 inch (in batches; do
not crowd). Fry until golden brown, about 2 minutes per side. Remove
using slotted spatula and drain on paper towels.

Melt butter in heavy large skillet over medium heat. Add scallops and
saute until cooked through, about 3 minutes.

Set 3 pancakes on each plate. Spread each with avocado puree. Top
each with scallop. Spoon salsa over.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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