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
