Ingredients

1 large russet potato

Ice water (for soaking fries)

2 shallots, roughly chopped

1 large garlic clove, roughly chopped

¼ large fennel bulb, chopped

5 oz Spanish chorizo (or spicy Italian sausage)

⅓ cup white wine

1 lemon, zest and juice for topping

3 tbsp chopped chives, plus more for topping

⅓ cup chopped parsley

8 oz unsalted butter

2 tsp white wine vinegar

1 tsp agave syrup

1 tsp soy sauce

2 tsp crushed red pepper

Salt and pepper

12 scallops (U-15 size)

Oil for frying (such as olive oil)

Dijonaise (a mix of Dijon mustard and mayonnaise, optional for dipping fries)

Instructions

Step 1: Peel and clean the potato. Trim the ends, and optionally square off the sides to form a rectangle for more uniform fries. Stand the potato and slice vertically into thin planks about ⅛ inch thick. Stack the planks and cut again into ⅛ inch strips to make shoestring fries. Soak the cut fries in ice water for 1 hour.

Step 2: Heat a little olive oil in a pan over medium-high heat. Sauté the shallots, garlic, fennel, and chorizo until golden, about 8–10 minutes. Add white wine to deglaze the pan and let it reduce by half. Stir in lemon zest, chives, and parsley. Remove from heat and let cool.

Step 3: In a food processor, combine the cooled chorizo mixture with butter, white wine vinegar, agave, soy sauce, crushed red pepper, and a pinch of salt and pepper. Blend until smooth.

Step 4: Remove the scallop feet and chop them into ½-inch cubes.

Step 5: Preheat a pot with about 5 inches of oil to 375°F (190°C). Drain the fries from the ice water and pat dry thoroughly. Fry them in batches until golden and crispy. Season immediately with salt while hot.

Step 6: Arrange 12 baking shells or small oven-safe dishes on a baking sheet. Pipe a layer of chorizo butter into each shell, then top with chopped scallops and another dollop of the butter mixture. Broil on the middle rack on high for 6–8 minutes or until golden and bubbly.

Step 7: Serve the scallop frites hot, topped with fresh lemon juice and chives. Accompany with crispy fries and dijonaise for dipping if desired. Enjoy your elegant homemade dish!

Tips & Variations

Soaking the fries in ice water is key to achieving maximum crispiness by removing excess starch.

For a milder flavor, swap Spanish chorizo with spicy Italian sausage.

If you don’t have broiler-safe shells, small ramekins or ovenproof cups work great.

Use clarified butter instead of regular butter in the chorizo mixture for a richer taste and higher smoke point.

Dijonaise is optional but adds a creamy, tangy complement to the fries—feel free to skip or substitute with your favorite dipping sauce.

FAQs

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops but make sure to fully thaw and pat them dry prior to cooking. Fresh scallops offer the best texture and flavor, however.

What oil is best for frying the fries?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil. Olive oil works but can smoke at high temperatures, so choose light or refined olive oil if available.