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.
- Open the scallops, Using your thumb and index finger, push the membrane until it detaches to remove the scallop from the shell.
- 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.
- Slice 8 thin slices of potato using a mandolin. Even the edges with a knife to form rectangles.
- 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
- Cook the remaining potato in boiling water; mash it with a little oil; season with salt and paprika.
- Color the garlic in a little oil; off the heat, add the paprika. Let rest 1 hour.
- 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
- On each plate, place a spoonful of the potato purée with a pinch of paprika.
- Place a scallop on top.
- Add a ladle of aillade or garlic-paprika sauce.
- Garnish with the potato crystals.
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