Scallops on Homemade Potato Chips
Published October 18, 2003
- Total Time
- 30 minutes
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Ingredients
1 tablespoon butter
4 shallots, finely chopped
2 cloves garlic, finely chopped
3 slices mild pancetta, thinly sliced
1 ½ cups frozen peas
⅓ 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
Nutritional analysis per serving
6 grams carbs; 5 milligrams cholesterol; 106 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 127 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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