Scallops on Homemade Potato Chips

Name: Scallops on Homemade Potato Chips
Total time: 30 min
Yield: 48 hors d'oeuvres
Ingredients: 1 tablespoon butter; 4 shallots, finely chopped; 2 cloves garlic, finely chopped; 3 slices mild pancetta, thinly sliced; 1 1/2 cups frozen peas; 1/3 cup chicken stock; Salt and pepper; 4 russet potatoes; Vegetable oil for frying; 24 sea scallops, cut in half horizontally; 1 tablespoon olive oil; Mint leaves, cut into thin strips

Recipe from "Small Food"

Adapted by Jonathan Reynolds

Total Time: 30 minutes
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; Bombshells

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:48 hors d'oeuvres

1tablespoon butter
4shallots, finely chopped
2cloves garlic, finely chopped
3slices mild pancetta, thinly sliced
1½cups frozen peas
⅓cup chicken stock
Salt and pepper
4russet potatoes
Vegetable oil for frying
24sea scallops, cut in half horizontally
1tablespoon olive oil
Mint leaves, cut into thin strips

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Melt butter over medium heat and sauté; the shallots, garlic and pancetta until soft, about 3 minutes. Add the peas and stock and boil till liquid has evaporated. Purée in a food processor and season with salt and pepper.
Step 2
Peel potatoes and place in a bowl of water. In a deep, heavy kettle, heat 1 inch of oil until very hot. Wipe potatoes dry and slice ⅛-inch thick. (Do this at the last minute so the slices don't discolor.) Working in small batches, dry the slices thoroughly and fry until each is very crisp and golden brown. Drain and sprinkle with salt.
Step 3
Season the scallops with salt and pepper and toss in olive oil. Place a ridged grill pan over high heat and let it get extremely hot. A few at a time, sear the scallops for 5 to 10 seconds per side.
Step 4
Place a dollop of warm pea purée on each of 48 of your nicest, crispest chips. Put a scallop on top. Sprinkle each with pepper and mint and serve immediately.