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 chives (chopped, plus more for topping)

⅓ cup parsley (chopped)

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 (to taste)

12 scallops (U-15 size)

Oil (for frying)

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

Instructions

Step 1: Clean and peel the potato. Trim the ends, and optionally square off the sides to form a rectangular shape for uniform fries. Stand the potato upright and slice vertically into thin planks about ⅛ inch thick. Lay the planks flat, stack them, and cut again into ⅛-inch sticks to create shoestring fries. Soak them in ice water for 1 hour.

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

Step 3: Transfer the cooked mixture to a food processor. Add the butter, white wine vinegar, agave, soy sauce, crushed red pepper, salt, and pepper. Process until smooth and well combined.

Step 4: Remove the feet from the scallops 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 and pat them completely dry. Fry the fries in batches until golden and crispy. Drain on paper towels and season with salt immediately while hot.

Step 6: Place 12 small baking shells or mini oven-safe dishes on a baking sheet. Pipe a layer of the chorizo butter mixture into the bottom of each shell. Add some chopped scallops on top, then add another dollop of the butter mixture. Broil on the middle rack for 6-8 minutes, or until the top is golden and bubbly.

Step 7: Serve the scallop frites topped with fresh lemon juice and extra chives. Plate with the crispy fries on the side and offer dijonnaise for dipping if desired. Enjoy!

Tips & Variations

For extra crispy fries, soak the cut potatoes overnight instead of 1 hour, and ensure they are thoroughly dried before frying.

Substitute chorizo with spicy Italian sausage if preferred, or try a milder sausage for less heat.

If you don’t have a food processor, finely chop the cooked ingredients and mix with softened butter by hand.

Use the scallop roe for added richness if available, but remove any tough bits for best texture.

Swap the white wine for a dry vermouth or chicken broth if you want to avoid alcohol.

Storage

Store leftover chorizo butter in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or under the broiler before serving. Cooked scallops are best eaten fresh but can be refrigerated for up to 24 hours; reheat carefully to avoid toughness. Fries are best enjoyed immediately but can be reheated in a hot oven to regain some crispness.

FAQs

Can I use frozen fries instead of fresh potatoes?

While fresh-cut fries provide the best texture and flavor, you can use frozen fries as a shortcut. Adjust the frying time according to package instructions and consider adding the homemade chorizo butter for extra flavor.

What size are U-15 scallops?

U-15 scallops mean there are under 15 scallops per pound, indicating they are large and perfect for searing or dishes like scallop frites. If your scallops are smaller, you may want to use more to keep the portion size generous.