Idaho® Potato Wrapped Sea Scallops on Potato "Risotto" with Red Wine Drizzle
2 cups red table wine
8 U10 dry sea scallops
1 Idaho® russet potato
1/2 cup applewood smoked bacon, diced small
1/4 cup yellow onion, diced small
1/2 teaspoon garlic, minced
1 cup Yukon Gold Idaho® Potatoes, peeled and 1/8-inch diced (do not rinse)
1 cup chicken stock
1 tablespoon heavy cream
1 tablespoon Parmesan Cheese, grated
1 tablespoon parsley, finely chopped
1 teaspoon butter, softened
2 tablespoons light corn syrup
Olive oil, for cooking
Salt and black pepper, to taste
Red Wine Drizzle
Place red wine in a small saucepan and reduce by half.
Add corn syrup and reduce.
Set aside, cool.
In a small pot or sauté pan, render bacon with 1 teaspoon olive oil, until cooked.
Add onion, garlic and Yukon Gold potatoes.
Stir until incorporated.
Add chicken stock, half at a time, and stir until stock is absorbed and potatoes are cooked and starchy.
Add heavy cream, butter and Parmesan cheese.
Continue stirring and finish with parsley, salt and black pepper.
Reserve for plating.
Peel russet potato (do not rinse) and place on Japanese vegetable slicer.
Spin potato into long strands.
Season each scallop with salt and pepper and wrap with potato strands.
Heat 3 tablespoons olive oil in non-stick sauté pan.
Place scallops in pan, cooking to a golden brown on both sides.
Place in 375°F oven for 3-5 minutes, or until done.
Serve scallops over potato risotto, with a drizzle of the red wine syrup.