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Scallop Frites with Chorizo Butter and Crispy Fries Recipe

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★★★★★

4.6 from 79 reviews

Scallop Frites is a sophisticated yet approachable dish featuring crispy house-cut shoestring fries paired with succulent scallops baked in a rich, flavorful chorizo butter sauce. The dish blends the smoky, spicy notes of Spanish chorizo with fresh herbs, lemon, and a hint of heat, delivering an elegant appetizer or main course with a perfect balance of textures and flavors.

Ingredients

Scale

Fries:

  • 1 large russet potato
  • Ice water (for soaking fries)
  • Oil (for frying, about 5 inches in pot)
  • Salt (to taste)

Chorizo Butter Mixture:

  • 2 shallots, rough chopped
  • 1 large garlic clove, rough chopped
  • ¼ large fennel bulb, chopped
  • 5 oz Spanish chorizo (or spicy Italian sausage)
  • ⅓ cup white wine
  • Zest of 1 lemon
  • 3 tbsp chives, chopped (+ 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 flakes
  • Salt and pepper (to taste)

Scallops:

  • 12 U-15 scallops, foot removed and chopped into ½ inch cubes

Optional:

  • Dijonaise (a mix of Dijon mustard and mayonnaise, for dipping fries)
  • Lemon juice (for topping scallops)

Instructions

  1. Prepare the Fries: Peel and clean the large russet potato. Trim the ends and (optionally) square off the other sides for a uniform shape. Stand the potato upright and slice vertically into thin planks about ⅛ inch thick. Stack the planks and cut again into ⅛ inch wide shoestring fries. Soak these cut fries in ice water for 1 hour to remove excess starch and ensure crispiness when fried.
  2. Make the Chorizo Mixture: Heat a little olive oil in a pan over medium-high heat. Add the chopped shallots, garlic, fennel, and chorizo. Sauté until golden and aromatic, about 8-10 minutes. Pour in the white wine and deglaze the pan, allowing the liquid to reduce by half. Stir in the lemon zest, chopped chives, and parsley. Remove from heat and let cool slightly.
  3. Process the Chorizo Butter: Transfer the cooled chorizo mixture to a food processor. Add the unsalted butter, white wine vinegar, agave syrup, soy sauce, crushed red pepper flakes, and a pinch of salt and pepper. Process until a smooth, spreadable butter sauce forms. Set aside.
  4. Prepare the Scallops: Remove the foot from each scallop and chop into ½ inch cubes. These will be baked with the chorizo butter for maximum flavor infusion.
  5. Fry the Shoestring Fries: Preheat about 5 inches of olive oil in a heavy pot or deep fryer to 375°F (190°C). Drain the fries from the ice water and pat them completely dry with paper towels. Fry the fries in batches until they turn golden and crispy. Remove with a slotted spoon and immediately season with salt to taste to enhance flavor.
  6. Assemble and Broil Scallops: Place 12 small baking shells or mini oven-safe dishes on a baking sheet. Pipe a layer of the chorizo butter mixture on the bottom of each shell. Top with a few cubes of chopped scallop, then add another dollop of butter mixture on top. Place the baking sheet on the middle rack of the oven and broil on high for 6-8 minutes, or until the scallops are golden and cooked through.
  7. Serve: Remove from the oven and top the scallops with fresh lemon juice and additional chopped chives. Serve immediately alongside the hot, crispy fries. Optionally, provide dijonaise as a dipping sauce for the fries for added tangy richness. Enjoy this elegant dish while hot for best flavor and texture.

Notes

  • Soaking the fries in ice water reduces starch and prevents them from sticking together, resulting in crispier fries.
  • Using U-15 scallops ensures larger, tender pieces that cook evenly under the broiler.
  • If baking shells are unavailable, any small oven-safe ramekins or dishes can be substituted.
  • Adjust the amount of crushed red pepper flakes to your preferred spice level.
  • Dijonaise is optional but adds a creamy, tangy element perfect for dipping fries.
  • Be careful when frying to maintain oil temperature at 375°F for optimal crispiness and to avoid greasy fries.

Keywords: scallop frites, chorizo butter, shoestring fries, appetizer, seafood, French cuisine, broiled scallops, crispy fries

Find it online: https://kitchenbyclara.com/scallop-frites-with-chorizo-butter-and-crispy-fries-recipe/