Idaho® Potato Crusted Weathervane Scallop with Roasted Piquillo Pepper and Herb Pistou

Ingredients:

  • For the scallops:
  • 1 - 2 pounds Dry Pack Scallops (approx. 6 - 8 oz. per person)
  • 4 cups dehydrated Idaho potatoes
  • 4 each egg whites, beat until frothy
  • Salt and pepper to taste
  • Oil, such as canola, for sautéing
  • For the Piquillo Peppers:
  • 12 ounces roasted and peeled Piquillo peppers (this product can be found at most specialty/gourmet food stores such as Whole Foods)
  • For the Herb Pistou:
  • 4 - 6 bunches of your favorite herbs , i.e. parsley, cilantro, tarragon, chervil, thyme., chopped
  • 1 cup extra virgin olive oil
  • 4 cloves of garlic smashed
  • Juice and zest of one lemon
  • Salt and pepper to taste
  • -Place all of the items in a blender with the exception of the oil. Turn on the blender until herbs and garlic are pureed and drizzle in the olive oil with the motor running until all is added and the puree is slightly thickened. Check for salt and pepper.

Directions:

For the scallops:
  1. Clean and dry scallops on linen until as dry as possible.
  2. Set up a bowl with the egg whites and another with the dehydrated potato.
  3. Season the scallop with salt and pepper, dip on side into the egg white and then dip the same side into the dehydrated Idaho potato to form a crust.
  4. Bring a sauté pan up to medium high temperature; add enough oil just to cover the bottom of the pan. Once the oil is hot carefully add the scallop, potato side down. When the potato looks golden brown around the edges, turn the scallop over and allow to finish, 1 - 2 minutes, depending on the size of the scallop.
  5. Remove from sauté pan and set aside some place warm.
To Finish:
  1. Place the Piquillo Peppers on a platter first. Then place the Idaho Potato crusted scallop atop the peppers.
  2. Drizzle with the Herb Pistou to finish.
Herb Pistou:
  1. Place all of the items in a blender with the exception of the oil.
  2. Turn on the blender until herbs and garlic are pureed and drizzle in the olive oil with the motor running until all is added and the puree is slightly thickened. Check for salt and pepper.
Print Recipe

Yield: Serves 4

Source:
Jason McClure
Matt's in the Market
Seattle, WA

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