Description
Scallop Frites is a sophisticated take on the classic French dish, featuring crispy shoestring fries paired with tender scallops broiled in a rich chorizo-infused butter sauce. This recipe combines the textures of perfectly fried potato sticks with the deep, savory flavors of Spanish chorizo, fresh herbs, and citrusy lemon toppings. Ideal as a gourmet appetizer or elegant main course, it’s complemented by a zesty dijonaise for dipping the fries, making it a flavorful and impressive meal.
Ingredients
Scale
For the Fries
- 1 large russet potato
- Ice water (for soaking fries)
- Oil (for frying, about 5 inches deep)
- Salt (to taste)
For the Chorizo Butter
- 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
- 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 flakes
- Salt and pepper (to taste)
For the Scallops
- 12 U-15 scallops, foot removed and chopped into ½ inch cubes
- 1 lemon (zest and juice for topping)
Optional
- Dijonaise (a mix of Dijon mustard and mayonnaise, for dipping fries)
Instructions
- Prepare the Fries: Clean and peel the russet potato. Trim the ends and optionally square off the sides to form a rectangle for uniform fries. Cut vertically into thin planks about ⅛ inch thick, then stack and cut again into ⅛ inch sticks to make shoestring fries. Soak the cut fries in ice water for 1 hour to remove excess starch and ensure crispiness.
- Make the Chorizo Mixture: Heat a pan over medium-high heat with a little olive oil. Sauté the chopped shallots, garlic, fennel, and chorizo until everything is golden and fragrant, about 8-10 minutes. Deglaze the pan with white wine and reduce it by half. Stir in lemon zest, chopped chives, and parsley, then remove from heat and let cool.
- Process the Chorizo Butter: In a food processor, combine the cooled chorizo mixture with unsalted butter, white wine vinegar, agave syrup, soy sauce, crushed red pepper flakes, and a pinch of salt and pepper. Blend until the mixture becomes smooth and creamy.
- Prepare the Scallops: Remove the foot from each scallop and chop it into ½ inch cubes. Keep the scallops ready for assembly.
- Fry the Fries: Preheat a pot with about 5 inches of olive oil to 375°F. Drain the fries from the ice water and pat them completely dry. Carefully add the fries to the hot oil and fry until golden and crispy. Immediately season with salt while hot and set aside on paper towels to drain excess oil.
- Broil the Scallops and Chorizo Butter: Arrange 12 baking shells or mini oven-safe dishes on a baking sheet. Pipe a layer of the chorizo butter mixture onto the bottom of each shell. Top with some chopped scallops, then add another dollop of the chorizo butter on top. Place under a preheated broiler on the middle rack and broil on high for 6-8 minutes or until the scallops are cooked through and golden.
- Serve and Garnish: Plate the broiled scallops topped with fresh lemon juice and chopped chives. Serve immediately alongside the crispy fries and provide dijonaise for dipping, if desired. Enjoy this decadent and flavorful dish!
Notes
- Soaking the fries in ice water removes excess starch and helps achieve crispiness when frying.
- Drying the fries thoroughly before frying is key to avoiding oil splatter and ensuring crunch.
- You can substitute Spanish chorizo with spicy Italian sausage if preferred.
- Using baking shells is traditional, but any mini oven-safe dish will work for broiling the scallops.
- Broiling time may vary based on your oven; watch carefully to prevent overcooking the scallops.
- Dijonaise is optional but adds a delicious tangy contrast to the fries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: French
Keywords: Scallop Frites, French fries, scallops, chorizo butter, broiled scallops, shoestring fries, seafood appetizer
