Scallop Frites: Discover This Irresistible Recipe Today!

Introduction to Scallop Frites

Ah, Scallop Frites! Just the thought of this delectable dish makes my mouth water. Imagine golden, crispy shoestring fries topped with tender, succulent scallops and a rich chorizo butter sauce. Perfect for a busy mom’s weeknight dinner or an evening treat to impress your loved ones, this recipe combines convenience with gourmet flair. If you’re anything like me, you crave delicious meals but often feel pressed for time. This dish will not only satisfy your seafood cravings but will also shine on your dinner table with minimal effort!

Why You’ll Love This Scallop Frites

This Scallop Frites recipe is a delightful blend of ease and sophistication. In under an hour, you can whip up a gourmet meal that looks and tastes like it came from a high-end restaurant. The combination of crispy fries and succulent scallops, drizzled in a zesty chorizo butter sauce, creates a taste sensation that will wow your family and friends. It’s a quick weeknight solution that feels indulgent without the stress!

Ingredients for Scallop Frites

Gathering the right ingredients is the first step toward making your Scallop Frites a delicious success! Here’s what you’ll need:

• Russett Potato: A large russett potato serves as the base for your crispy shoestring fries. It’s starchy and perfect for frying.
• Ice Water: Soaking the fries in ice water helps to remove excess starch, ensuring they fry up nice and crispy.
• Shallots: These add a subtle sweetness and a hint of onion flavor to the dish, elevating the overall taste.
• Garlic: A large garlic clove brings a wonderful aroma and flavor depth that pairs beautifully with seafood.
• Fennel Bulb: Chopped fennel adds a slightly sweet and aromatic complexity to the chorizo butter sauce.
• Spanish Chorizo: This pork sausage provides robust flavor and a slight kick. Feel free to swap it with spicy Italian sausage for a twist!
• White Wine: A splash of white wine for deglazing the pan enhances the sauce’s richness.
• Lemon: Both the zest and juice of lemon brighten the dish, cutting through the richness of the butter.
• Chives and Parsley: Fresh herbs add a burst of color and freshness, making the dish pop on the plate.
• Unsalted Butter: A key ingredient in the chorizo butter sauce, it gives a creamy richness that melds flavors together.
• White Wine Vinegar: Adds acidity to balance the richness of the butter and sausage mix.
• Agave: A touch of sweetness to round out the flavors in the sauce.
• Soy Sauce: A little umami kick, it’s optional but worth the flavor it brings.
• Crushed Red Pepper: For that desired touch of heat, adjust according to your preference.
• Salt and Pepper: Essential seasonings to taste.
• Scallops: Fresh U-15 scallops are the stars of the dish; their sweet, delicate flavor contrasts beautifully with the fries.
• Oil: For frying the potatoes, it’s best to use an oil with a high smoke point.
• Dijonaise: A mix of Dijon mustard and mayonnaise, perfect for dipping those crispy fries—optional but mouthwatering!

For exact quantities of each ingredient, don’t forget to scroll down to the bottom of the article, where you can find them available for printing!

How to Make Scallop Frites

Creating Scallop Frites is a joy filled with simple steps and scrumptious flavors. From crispy fries to succulent scallops, let’s dive right into this culinary adventure!

Preparing the Shoestring Fries

Start by cleaning and peeling your large russett potato. Next, trim off the ends—this gives a nice shape. Stand it upright and slice it into thin planks, about ⅛-inch thick. Lay the planks down and cut them again into slender fries. Now, soak these beauties in ice water for at least an hour. This step is crucial! It removes excess starch and ensures your fries emerge golden and crispy.

Making the Chorizo Butter Sauce

In a medium pan, heat a splash of olive oil over medium-high heat. Add the chopped shallots, garlic, fennel, and Spanish chorizo. Sauté for about 8-10 minutes until they turn golden. The aroma will be irresistible! Then, pour in the white wine to deglaze the pan, scraping up any flavorful bits stuck at the bottom. Let it simmer until reduced by half. Off the heat, stir in lemon zest, chives, and parsley. Then, transfer this mix to a food processor, add unsalted butter, white wine vinegar, agave, soy sauce, and crushed red pepper. Process until smooth and creamy. Trust me, the flavor is out of this world!

Cooking the Scallops

Let’s talk about the scallops, the stars of our Scallop Frites! Make sure they are fresh and pat them dry. This helps them sear beautifully instead of steaming. If there are any tough foot parts, snip those off and chop the scallops into small, bite-sized pieces to ensure even cooking.

Frying the Shoestring Fries

Now comes the fun part—frying! Heat about 5 inches of olive oil in a deep pot to 375°F. While the oil heats, drain the soaked fries and pat them dry to avoid splatters. Gently add them to the hot oil in batches, being careful not to overcrowd the pot. Fry until they turn a gorgeous golden brown. Immediately sprinkle with salt to enhance their flavor. Those crispy fries are glorious!

Broiling the Scallop Mixture

It’s time to bring everything together! Preheat your broiler and arrange 12 baking shells on a sheet. In each shell, add a dollop of the chorizo butter mixture, followed by some scallop pieces, then a touch more butter on top. Pop them in the oven and broil for 6-8 minutes, or until they are sizzled to perfection and golden. When you pull them out, watch that buttery goodness glimmer!

Tips for Success

• Always soak your fries in ice water for crispiness.
• Make sure oil is at the correct temperature for frying.
• Choose fresh U-15 scallops for the best flavor.
• Don’t overcrowd the pot when frying; fry in batches.
• Let the oil heat back up before adding more fries.

Equipment Needed

• Deep pot or Dutch oven: For frying, but a heavy-bottomed skillet works too.
• Food processor: Essential for blending the chorizo butter, but a blender will work in a pinch!
• Sharp knife: For cutting the potatoes and scallops accurately.
• Peeler: To remove the potato skin smoothly.
• Slotted spoon: Helps in removing fries from the oil.

Variations of Scallop Frites

• Vegetarian Option: Swap scallops for hearty mushrooms like portobello or king oyster for a satisfying, umami-rich alternative.
• Spice it Up: Add jalapeños or a splash of hot sauce to the chorizo butter for an extra kick!
• Herb Blend: Experiment with herbs like thyme or tarragon instead of chives and parsley for a different flavor profile.
• Different Proteins: Instead of scallops, try shrimp or even crab for a delightful twist!
• Sweet Potato Fries: For a healthier option, use sweet potatoes instead of russett for your fries; they add a natural sweetness.

Serving Suggestions for Scallop Frites

• Pair with a crisp green salad dressed in vinaigrette for balance.
• A chilled glass of white wine, particularly Sauvignon Blanc, complements the seafood beautifully.
• Serve in colorful bowls to make the dish visually pop.
• Garnish with extra chives and lemon wedges for a fresh finish.
• Try serving alongside a tangy coleslaw for added crunch and flavor.

FAQs about Scallop Frites

Can I prepare Scallop Frites ahead of time?

While you can soak the fries in advance and prep the chorizo butter mixture ahead of time, I recommend frying the fries and scallops fresh for the best texture and flavor.

What can I substitute for scallops?

If you’re not a fan of scallops or can’t find them, shrimp or crab can work wonderfully. You could also use hearty mushrooms for a delightful vegetarian option!

How do I know when the oil is hot enough for frying?

A simple test is to drop a small piece of potato into the oil; if it sizzles immediately, you’re ready to fry! A cooking thermometer helps too!

Can I make Scallop Frites gluten-free?

You’re in luck! The recipe is already gluten-free as it stands. Just ensure your chorizo is gluten-free and you’re good to go!

Is it safe to eat leftover scallops?

Yes, but make sure to store them in the fridge and eat them within two days. Reheat gently to keep them tender!

Final Thoughts

Making Scallop Frites is more than just cooking; it’s an experience filled with joy and creativity. The combination of crispy, golden fries and tender scallops slathered in a rich chorizo butter sauce can light up any dinner table. Trust me, the smiles and satisfied sighs from your loved ones make every minute worth it. Whether you’re celebrating a special occasion or just treating yourself during a busy week, this dish has that special spark. So grab your apron, embrace this culinary adventure, and indulge in the deliciousness that is Scallop Frites. You deserve it!

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