Scallop Frites
Serves 4
30 mins prep
30 mins cook
60 mins Rest
120 mins total
This recipe takes buttery scallops with smokey chorizo and broils them until golden, and it is the best combination. You might have some leftover chorizo butter but trust me, add that to ANYTHING and you'll love it.
Clean and peel your potato. Trim the ends off the potato. (Optional: you can square off the other sides of the potato to make a rectangle for more uniform French fries, but it isn't necessary) Stand the potato up and cut it vertically into thin planks about ⅛ thick. Keep them stack but lay them down and cut again into ⅛ pieces to make your shoe string fries. Let them rest in ice water for 1 hour.
In a pan add a little bit of olive oil on medium high head and sauté the shallot, garlic, fennel and chorizo and cook until golden, about 8-10 minutes. Add wine and deglaze, let it reduce by ½. Add lemon zest, chives and parsley. Turn off the heat and let it cool.
To a food processor, add the chorizo mixture, butter, vinegar, agave, soy sauce, crushed peppers and a pinch of salt and pepper. Process until smooth.
Remove the foot of the scallops and chop into ½ cubes.
Preheat a pot with about 5 inches of olive oil to 375°F. Drain the fries and pat them dry. Add them to the preheated oil and fry until golden. Hit them with salt immediately while hot.
Place 12 baking shells on a baking sheet. If you don't have baking shells, use any mini oven safe dishes. Pipe the chorizo butter mixture on the bottom, top with some scallops and another dollop of butter. Broil on high in the middle rack for 6-8 minutes or until golden.
Serve topped with lemon and chives and the crispy fries on the side and dijonaise as a dipping sauce if you'd like. Enjoy!
