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Scallop Frites: Discover This Irresistible Recipe Today!

Scallop Frites – The Ultimate Surf & Turf Luxury in 20 Minutes!
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Scallop Frites is a delectable dish featuring golden shoe-string fries topped with succulent scallops and a rich chorizo butter sauce, perfect for any seafood lover.

Ingredients

Scale
  • 1 russett potato, large
  • ice water, for fries
  • 2 shallots, rough chop
  • 1 garlic clove, large, rough chop
  • ¼ large fennel bulb, chopped
  • 5 oz spanish chorizo, or spicy Italian sausage
  • ⅓ cup white wine
  • 1 lemon, zest, juice for topping
  • 3 tbsp chives, chopped, + more for topping
  • ⅓ cup parsley, chopped
  • 8 oz unsalted butter
  • 2 tsp white wine vinegar
  • 1 tsp agave
  • 1 tsp soy sauce
  • 2 tsp crushed red pepper
  • salt and pepper
  • 12 scallops, u-15
  • oil, for frying
  • dijonaise, a mix of dijon mustard and mayonnaise, for dipping fries, optional

Instructions

  1. 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 stacked 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.
  2. In a pan add a little bit of olive oil on medium high heat 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.
  3. 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.
  4. Remove the foot of the scallops and chop into ½ cubes.
  5. 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.
  6. 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.
  7. Serve topped with lemon and chives and the crispy fries on the side and dijonaise as a dipping sauce if you’d like. Enjoy!

Notes

  • Ensure the oil is properly heated before frying to achieve crispy fries.
  • Substitute chorizo with other types of sausage if desired.
  • Use fresh scallops for the best flavor.

Nutrition

Find it online: https://www.spiritsdrink.com/scallop-frites-recipe-delicious-seafood-dish/