Idaho® Potato "Saltimbocca"

Ingredients:

  • 4 Idaho® Yukon Gold potatoes
  • 2 ears fresh corn
  • 12 dry-pack sea scallops
  • 12 thin slices prosciutto or bacon
  • 5 cups vegetable oil
  • 4 ounces hickory-smoked bacon, diced small
  • 1 cup heavy cream
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 1 tablespoon chopped chives

Directions:

  1. Peel and dice 2 potatoes. Boil in salted water over high heat until fork tender. Drain; reserve.
  2. In separate pot, boil corn in salted water until tender, 7 to 8 minutes. Remove from water. Cut kernels from each ear. (Or substitute frozen corn kernels.)
  3. Peel remaining 2 potatoes. Cut into matchstick-sized pieces; place in bowl of ice water for 1 hour.
  4. Wrap circumference of each scallop with 1 slice prosciutto or bacon.
  5. Remove potato matchsticks from ice water; dry thoroughly with paper towel. Heat vegetable oil to 350°F. Fry matchsticks until crispy, about 3 minutes. Remove; pat dry.
  6. Pan-sear diced bacon until caramelized and crisp, 3 to 5 minutes. Reserve.
  7. In heavy pot over low heat, warm cream and butter. Whip reserved potatoes with cream/ butter mixture. Add salt and pepper to taste. Fold in corn kernels, bacon and chopped chives.
  8. Sear wrapped scallops until opaque and tender, 2 to 3 minutes on each side.
  9. Per portion: On long plate, place potato/corn purée on one side. Place 3 scallops on top of corn purée. Garnish with matchsticks. (Or, as shown in photo, serve with Idaho French Fingerling potatoes, sliced thinly and deep fried.)
Print Recipe

Yield: 4 servings

Source:
Fortunato Nicotra
Felidia
New York, NY

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