Oven temperature: 140° C (275° F)
Preparation time: 20 minutes
Cooking time: A few minutes
There are a few important steps in this recipe that turn a simple dish into something spectacular.
Firstly, the potatoes: they should be long in order to get as long strips as possible when grated. Use a mandolin, since food processors will not make sufficiently long strands.
Have all the ingredients and your plates ready before browning the "sandwiches", which takes only a few minutes, so that they will be hot and crispy when served.
The herbs should be added to the sauce at the last minute in order to preserve their color and flavor. In the photo, I've added a few little zucchini balls.
- Line a baking sheet with parchment paper.
- Pour the chicken stock into a saucepan; bring to a boil; reduce to about 30 ml (2 tbsp.).
- Cut the scallops in half horizontally; dry on paper towels.
Preparing the potatoes and assembly
- Peel, dry and grate the potatoes lengthwise; place in a tea towel and press out the liquid; divide the potatoes into two batches and fluff them up with a fork.
- Take half the potatoes and form 12 small mounds on the baking sheet; sprinkle each with a little flour.
- Place two scallop slices on each mound, overlapping slightly; season generously with salt and pepper.
- Divide the remaining potatoes into 12 portions and place on top of the scallops to form 12 "sandwiches"; season with salt and pepper and sprinkle with flour. Do not press down.
- The sandwiches won't wait, so use 2 large non-stick pans, placing 250 ml (1 cup) oil in each; heat on medium heat for 2 minutes. When the oil is hot, place 6 sandwiches in each pan, using a spatula to ensure they keep their shape.
- Reduce the heat a little and brown for about 5 minutes; turn and cook on the other side until nicely browned; transfer to a paper towel-lined cookie sheet; place in a warm oven with the door open while you make the sauce.
- Add the lemon juice to the saucepan containing the reduced chicken stock; bring to a boil; boil for 4 minutes or until the sauce has thickened enough to coat the back of a spoon.
- Whisk in the butter; season with salt and pepper; add the herbs last.
- Pour a ribbon of sauce around each plate; place 2 sandwiches on top, and serve immediately.
A Fumé Blanc
An original recipe from Charlie Palmer of Aureole in New York
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