Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the pepper cut-side down on the prepared baking sheet.
Step 2
Cook pepper under the preheated broiler until pepper skin blackens and blisters 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools about 20 minutes. Remove and discard skin; thinly slice pepper.
Step 3
Stir mashed potatoes egg bread crumbs salt and black pepper together in a bowl until smooth.
Step 4
Heat olive oil in a large nonstick skillet over medium heat. Working in batches drop batter by spoonfuls into hot oil and flatten out to form a small pancake. Cook until golden and crispy on one side about 7 minutes. Flip and cook until golden and crispy on the other side 5 to 7 minutes more. Wipe skillet clean with a paper towel.
Step 5
Place scallops in a bowl and season olive oil cayenne pepper and salt.
Step 6
Heat the same nonstick skillet over high heat. Place scallops in the center of the skillet; place red peppers in a pile in the side of the skillet. Cook scallops until a golden crust develops 3 to 4 minutes. Transfer scallops to a plate leaving peppers in the skillet.
Step 7
Cook and stir peppers basil butter and capers together in the hot skillet; pour water into skillet stir sauce and remove from heat.
Step 8
Arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. Top with pepper sauce.