November 1, 2009
From: Chef Jason McClure, Sazerac, Seattle. Yield: 4 servings.
Scallops:
1-2 lb. dry pack scallops (approximately 6-8 per person)
4 cups dehydrated Idaho potatoes
4 egg whites, beat until frothy
to taste, salt and pepper
as needed for sauteeing, oil (canola, etc.)
12 oz. piquillo peppers, roasted and peeled (can be found at most specialty/gourmet food stores)
Herb Pistou:
4-6 bunches of favorite herbs (parsley, cilantro, tarragon, chervil, thyme, etc.), chopped
1 cup extra virgin olive oil
4 cloves garlic, smashed
juice and zest of 1 lemon
to taste, salt and pepper
For scallops: Clean and dry scallops on linen until they're as dry as possible. Set up a bowl with egg whites and another with dehydrated potatoes. Season scallop with salt and pepper, dip one side into egg white and then dip the same side into dehydrated Idaho potato to form a crust. Bring a saute pan up to medium high temperature; add enough oil just to cover the bottom of the pan. Once the oil is hot, carefully add the scallop, potato side down. When the potato looks golden brown around the edges, turn the scallop over and allow to finish, 1-2 minutes, depending on size of the scallop. Remove from saute pan and set aside someplace warm.
For herb pistou: With the exception of the oil, place all ingredients in a blender. Turn on blender until herbs and garlic are pureed; drizzle in the olive oil with motor running until all the oil has been added and the puree is slightly thickened. Check for salt and pepper.
To finish: Place piquillo peppers on a platter. Then place Idaho Potato-crusted scallop atop the peppers. Drizzle with herb pistou to finish.
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