Seared Scallops with Chorizo Butter and Crispy Shoe String Fries Recipe
Introduction
Scallop Frites is a delightful twist on the classic French dish, pairing tender scallops with crispy homemade fries. The rich chorizo butter adds a burst of flavor that makes this meal both elegant and comforting. Perfect for a special dinner or weekend indulgence.
Ingredients
- 1 large russet potato
- Ice water (for fries)
- 2 shallots, roughly chopped
- 1 large garlic clove, roughly chopped
- ¼ large fennel bulb, chopped
- 5 oz Spanish chorizo or spicy Italian sausage
- ⅓ cup white wine
- 1 lemon, zest and 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 size)
- Oil for frying
- Dijonaise (a mix of Dijon mustard and mayonnaise, optional for dipping fries)
Instructions
- Step 1: Clean and peel the potato. Trim the ends and, optionally, square off the sides for uniform fries. Cut the potato vertically into thin planks about ⅛ inch thick. Stack the planks, lay them down, and cut again into ⅛ inch sticks for shoestring fries. Soak in ice water for 1 hour.
- Step 2: Heat a little olive oil in a pan over medium-high heat. Sauté the shallots, garlic, fennel, and chorizo until golden, about 8–10 minutes. Add the white wine to deglaze the pan and let it reduce by half. Stir in lemon zest, chives, and parsley. Remove from heat and let cool.
- Step 3: Transfer the chorizo mixture to a food processor. Add butter, white wine vinegar, agave, soy sauce, crushed red pepper, salt, and pepper. Process until smooth.
- Step 4: Remove the tough foot from the scallops and chop into half-inch cubes.
- Step 5: Preheat a deep pot with about 5 inches of oil to 375°F (190°C). Drain and pat the fries dry, then fry them until golden and crisp. Immediately season with salt while hot.
- Step 6: Arrange 12 baking shells or mini oven-safe dishes on a baking sheet. Pipe a layer of the chorizo butter mixture into the bottoms, top with chopped scallops, and add another dollop of butter. Broil on the middle rack for 6–8 minutes or until golden and bubbly.
- Step 7: Serve scallop gratins topped with lemon juice and extra chives, alongside crispy fries. Offer dijonaise as a dipping sauce if desired. Enjoy!
Tips & Variations
- Soaking the potato sticks in ice water helps remove excess starch and results in crispier fries.
- If you don’t have chorizo, spicy Italian sausage works well as a flavorful substitute.
- For extra richness, use browned butter in the chorizo butter mixture.
- Adjust the crushed red pepper to control the heat level in the butter sauce.
Storage
Store leftover scallop butter in an airtight container in the refrigerator for up to 3 days. Cooked fries are best eaten fresh but can be reheated in an oven at 400°F (200°C) for 5-7 minutes to regain some crispness. Avoid microwaving fries as they become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
You can prepare the chorizo butter and chop the scallops ahead, storing them separately in the fridge. Fries are best cooked fresh for maximum crispness.
What size scallops should I use?
Use medium-sized scallops (u-15 count per pound) as they hold up well when baked and provide the right bite.
Print
Seared Scallops with Chorizo Butter and Crispy Shoe String Fries Recipe
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
Description
Scallop Frites is a sophisticated yet approachable dish featuring tender scallops broiled with a rich, flavorful chorizo butter, paired perfectly with crispy homemade shoestring fries. This recipe combines sautéed aromatics, spicy chorizo, and fresh herbs into a decadent butter sauce that elevates the scallops, creating a delightful seafood and potato pairing ideal for a dinner with a touch of French-inspired flair.
Ingredients
Scale
For the Fries
- 1 large russet potato
- Ice water (for soaking fries)
- Oil (for frying)
- Salt (to taste)
For the Chorizo Butter and Scallops
- 2 shallots, rough chopped
- 1 large garlic clove, rough chopped
- ¼ large fennel bulb, chopped
- 5 oz Spanish chorizo (or spicy Italian sausage)
- ⅓ cup white wine
- Zest of 1 lemon
- Juice of 1 lemon (for topping)
- 3 tbsp chives, chopped (plus more for topping)
- ⅓ cup parsley, chopped
- 8 oz unsalted butter
- 2 tsp white wine vinegar
- 1 tsp agave syrup
- 1 tsp soy sauce
- 2 tsp crushed red pepper
- Salt and pepper (to taste)
- 12 scallops (u-15 size), with their feet removed and chopped into ½ inch cubes
Optional
- Dijonaise (a mixture of Dijon mustard and mayonnaise, for dipping fries)
Instructions
- Prepare the Fries: Clean and peel the russet potato. Trim the ends and, optionally, square the edges to create a rectangle shape for uniform fries. Slice the potato vertically into thin planks about ⅛ inch thick. Stack the planks, lay them down, and cut again into ⅛ inch pieces to form shoestring fries. Place the cut fries into ice water and let them soak for 1 hour to remove excess starch and improve crispness.
- Sauté Aromatics and Chorizo: Heat a pan over medium-high heat with a little olive oil. Add the roughly chopped shallots, garlic, chopped fennel, and chorizo. Cook the mixture until it turns golden and fragrant, about 8 to 10 minutes. Add the white wine to deglaze the pan, allowing it to reduce by half. Stir in lemon zest, chopped chives, and parsley, then turn off the heat and let the mixture cool.
- Make the Chorizo Butter: Transfer the cooled chorizo mixture into a food processor. Add unsalted butter, white wine vinegar, agave syrup, soy sauce, crushed red pepper, and a pinch of salt and pepper. Process the ingredients until they form a smooth, creamy butter mixture.
- Prepare Scallops: Remove the tough foot from each scallop, then chop the feet into ½ inch cubes for mixing into the dish.
- Fry the Shoestring Fries: Preheat a pot with about 5 inches of olive oil to 375°F (190°C). Drain the soaked fries well and pat them completely dry with paper towels. Carefully add the fries to the hot oil in batches and fry until golden brown and crispy. Immediately season with salt while the fries are still hot. Drain on paper towels to remove excess oil.
- Broil Scallops with Chorizo Butter: Arrange 12 baking shells or mini oven-safe dishes on a baking sheet. Pipe a layer of chorizo butter mixture at the bottom of each shell. Top with some chopped scallop pieces, then add another dollop of chorizo butter on top. Place the baking sheet under the broiler on the middle rack and broil on high for 6 to 8 minutes, or until the scallops and butter are golden and bubbling.
- Serve: Remove the broiled scallops from the oven and top with fresh lemon juice and extra chopped chives. Serve immediately alongside the crispy fries with dijonaise on the side for dipping. Enjoy your elegant scallop frites!
Notes
- Soaking the fries in ice water removes excess starch, resulting in crispier fries.
- Ensure fries are thoroughly dried before frying to prevent oil splatters.
- If baking shells are unavailable, use any small oven-safe dish to broil the scallops.
- Dijonaise is optional but adds a creamy tangy contrast for dipping the fries.
- You can substitute Spanish chorizo with spicy Italian sausage for a different flavor profile.
- Adjust crushed red pepper to your preferred spice level.
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French-inspired
Keywords: Scallop Frites, Shoestring Fries, Chorizo Butter, Broiled Scallops, Seafood and Chips, French Inspired, Crispy Fries, Elegant Dinner
