KBTX - Brazos Valley This Morning - Christopher

Potato Crusted Scallops (Scallop Sandwich)

Ingredients

2 ea Idaho potato, large
6 ea Sea Scallops, large
1 ea lemon, for juice
to taste salt and pepper
as needed oil, for pan frying

SAUCE:
1 Tbsp shallots, finely minced
⅛ cup balsamic vinegar
¼ cup red wine
2 Tbsp chopped chives
½ cup reduced veal stock (or brown sauce…please… no gravy) may purchase from Christopher’s
1 Tbsp butter
to taste salt and pepper
12 ea chive pieces, whole for garnish

Directions

Prepare sauce first. In saucepan, add shallots, vinegar and red wine, reduce by half. Add reduced veal stock and reduce to sauce consistency. Season with salt &pepper, finish with butter and add chopped chives at the end. This sauce may be prepared in advance. Just add chives when you reheat. Sauce should be hot and waiting for fried scallops.

Peel potatoes and hold in cool water. Slice scallops in half making “coins” and hold. Cut lemon in half, removing as many seeds as possible. Heat oil in high-sided sauté pan to 350 degrees or until hot enough to fry but not smoking. Shred potatoes, ½ a potato (about1/2 potato per sandwich but may require more) at a time, lengthwise to create long thin strips. Do not hold in water. Place ½ of the strips (created from ½ of a potato) into the palm of your hand. Place 3 scallop halves around the center of the potatoes in your hand. Season with a pinch of Salt & Pepper and a squeeze of lemon juice. Place the other half of the shredded potatoes on top. Gently mold into a jelly donut shape trying to completely enclose the scallops in the potato with little air exposure as possible and then gently place into oil. Gently spoon hot oil over the top of potatoes to cook as oil should only come up half way on scallop-potato sandwich. Continue to retain shape of jelly donut by regrouping the wandering potatoes with metal spoon. Try not to touch the potatoes with the spoon until they slightly start to brown because the potatoes will stick to the spoon and destroy your creation. When brown on one side, gently turn over and repeat spooning. Remove when golden brown. Repeat entire process until all four scallop sandwiches are made. Serve on top of sauce and garnish with chive shoots.
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