Preparation time: 20 minutes
Cooking time: 15-20 minutes
Oven drying time: 4 hours
Resting time for the aillade : 1 hour
 

In Spain, ajada is the name of this well-known garlic and olive oil sauce.

Toño Pérez uses mild paprika, originally from Spain's La Vera region. The mildest peppers are picked and gently dried over a wood fire for several weeks. This technique gives them a slightly sweet and smoky flavor that is one of the region's glories.

Scallops

1. Open the scallops, Using your thumb and index finger, push the membrane until it detaches to remove the scallop from the shell.
2. Mark the scallops on a plancha or in an unoiled skillet over high heat; finish cooking in a 180° C (350° F) oven for 3 minutes.

Potato crystals

1. Slice 8 thin slices of potato using a mandolin. Even the edges with a knife to form rectangles.
2. Cover a baking sheet with parchment paper; lay the potato slices flat, oiling them lightly; dry in a 60° C (125° F) oven for 4 hours. They will become transparent and as brittle as crystal.

Purée and aillade

1. Cook the remaining potato in boiling water; mash it with a little oil; season with salt and paprika.
2. Color the garlic in a little oil; off the heat, add the paprika. Let rest 1 hour.
3. Make the sauce by puréeing the garlic and paprika; add a drizzle of oil to achieve the consistency of cream. Froth using an immersion blender.

Finishing and presentation

1. On each plate, place a spoonful of the potato purée with a pinch of paprika.
2. Place a scallop on top.
3. Add a ladle of aillade or garlic-paprika sauce.
4. Garnish with the potato crystals.