Scallops with Spanish Pommes Anna


  • 3 lbs Idaho® potatoes, peeled
  • 4 ounces Spanish chorizo, julienned
  • 2 ounces butter, melted
  • 4 ounces Manchego cheese, grated
  • Salt and pepper to taste
  • 2 ounces canola oil
  • 3 pounds sea scallops (20/30)
  • 2 ounces garlic, sliced thin
  • 12 ounces red onions, sliced
  • 1 1/2 ounces dry morel mushrooms, soaked in water (or fresh morels in season)
  • 2 ounces Sauterne wine
  • 16 ounce fresh peas, blanched
  • 16 ounce sugar snap peas, blanched
  • 1/2 ounce fresh thyme, leaves picked
  • 1 ounce fresh Italian parsley, chopped coarse
  • 4 ounces butter


  1. Preheat over to 350°F. Line a 1/3 steam pan with parchment paper and brush with butter.
  2. Slice one potato at a time (#15 on slicer), brush each slice with butter and place in layers in the pan. Season each layer lightly and sprinkle with a little cheese on each layer. After every 2 layers of potato add strips of chorizo, continue until all the potatoes, chorizo and 2 ounces of cheese are used.
  3. Fold the paper over and cover with foil. Bake on a sheet pan for 35-45 minutes until the potatoes a tender and lightly browned.
  4. Place in cooler to chill with a weight on top to press. Remove from pan when cooled.
  5. Cut into 12 pieces and place on a sheet pan, spaced out. Bake for 12 minutes at 350°F, then top each piece with remaining cheese and bake until cheese is golden and hot. Hold in warmer until needed.
  6. Heat a large sauté pan on high, add just enough oil to cover the bottom, season the Scallops and sear on both sides, remove. Keep warm. Add a little more oil and sauté the garlic until golden; add the onion, morels and thyme. Cook until onions are soft, deglaze with wine, and reduce by 1/2. Add the parsley and butter, over low heat stir to incorporate. Check seasoning.
  7. Place the potato on plates, divide the peas & morel mixture on them. Top with the warm scallops, dividing evenly. Serve.
Print Recipe

Yield: 12 servings

Dan Capello
Compass, Eurest

Share this Recipe