Jesse’s Favorite Crispy-Baked Potato Pancakes  

My son Jesse has always adored potato latkes and scallion pancakes. One Chanukah, inspired by his love of these two dishes, I revised the latke recipe, adding scallions instead of onions. I also developed an easy crispy-bake method that eliminates deep-frying.
¼ cup virgin olive oil
2 pounds Idaho or other baking potatoes (about 4 or 5), peeled
5 whole scallions, ends trimmed and minced (about 1 cup)
5 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 cup sour cream and/or applesauce for serving
FIRST Preheat the oven to 450 degrees. Brush two baking sheets liberally with the olive oil, reserving a tablespoon. Using a hand grater, or the shredding disk of a food processor, grate the potatoes and transfer them to a large mixing bowl. Add the minced scallions, flour, salt, and pepper. Mix and add the egg and egg white, and the reserved tablespoon of oil, and stir to mix.
SECOND Drop the batter by tablespoons onto the oiled cookie sheets. Press lightly to flatten and form circular pancakes, about 3 inches in diameter. Bake for 10 to 12 minutes, until golden brown on the bottom. Using a spatula or tongs, flip the pancakes over and flatten them. Bake another 5 to 6 minutes, or until golden brown. Let the pancakes cool slightly on a cooling rack, arrange on a serving platter, and serve with sour cream and/or applesauce on the side. To reheat, bake for 10 minutes in a preheated 350-degree oven.
Gingery Scallops with a Maple Syrup Glaze
I love to accentuate the sweetness of fresh scallops by drizzling a little maple syrup over them and wrapping a paper-thin slice of prosciutto around the outside. For vegetarians and those who prefer a simpler recipe, the prosciutto may be omitted. Leftovers can be reheated and added to a main-dish salad the next day.

½ pound prosciutto, very thinly sliced and trimmed of fat (optional)
1½ pounds sea scallops, rinsed and drained
8 10-inch bamboo or metal skewers (bamboo soaked in water to cover for 1 hour)
1¼ cups maple syrup
5 tablespoons rice wine, sake, or very dry sherry
1½ tablespoons minced fresh ginger
1 tablespoon extra-virgin olive oil
FIRST If using the prosciutto, cut each slice lengthwise into thirds or pieces that are 4 inches long and 1 inch wide. Wrap a piece of prosciutto around each scallop and thread onto the skewers.
SECOND Divide the Maple Syrup Glaze in half. Add the olive oil to half and pour over the scallops. Make certain they are well coated. Put the other half in a saucepan and keep warm.
THIRD Prepare a fire for grilling or heat the broiler. Arrange the scallops about 3 inches from the source of heat. Grill or broil about 3 to 4 minutes on each side, turning once and brushing with the glaze. Remove and arrange the cooked scallops on a serving platter. Pour the heated glaze over the scallops and serve hot or warm.

  See the note in the recipe for Teriyaki Beef for the beneficial properties of ginger.