Crispy Scallop And Potato Sandwiches

A chef tries never to favor recipes, but just between you and I, this one here is one of Stacey and my all time favorites. This dish is the most impressive first course, crispy potatoes wrapped over a tender scallop is a good start and the buttery citrus sauce puts the whole dish over the top.
Serves 6, level of difficulty - moderate

Scallop Sandwiches
12 large scallops
Salt to taste
Freshly ground pepper
3 large baking potatoes, peeled and washed
2 Tablespoons (30ml) flour
½ cup (125ml) vegetable oil

Citrus Butter Sauce
2 Tablespoons (30ml) fresh lemon juice
2 Tablespoons (30ml) fresh orange juice
¼ cup (60ml) lime juice
1 Tablespoon (15ml) sugar
2 Tablespoons (30ml) unsalted butter, cold and cut into ½ inch cubes
2 Tablespoons (30ml) fresh chervil or oregano
Salt and pepper to taste

1. Preheat your oven to 250F (125C). (This is to keep the sandwiches warm as we make them.)

2. Slice each scallop horizontally into two ½” disks. Pat them dry with paper towel, Put them on a paper towel lined tray and pop into the refrigerator until you are ready for them.

3. Using a cheese grater, shred your potatoes over a clean kitchen towel. Pull up the corners of the towel and tightly squeeze over the sink until all the extra moisture has been pushed out of the potatoes. Put the potatoes into a bowl and fluff them lightly with a fork. Add your flour and toss. Season with salt.

4. Using half the shredded potatoes, prepare 12 small flat mounds about 1 ½ inches in diameter and lay them on a parchment lined tray. On top of each mound put a scallop disc. Cover each scallop with the rest of the potato.

5. Put a large non-stick skillet over medium high heat. Add your oil and heat it through for about a minute. You want the oil to be nice and hot, almost smoking but not quite.

6. Using a spatula, carefully place 4 of the sandwiches in the skillet. Lower the heat to medium and let the sandwiches cook for about 4 minutes or until the potatoes are golden brown and crispy. Flip the sandwiches over and cook the same way on the other side for 3 to 4 minutes. Pull the sandwiches from the skillet and put on a paper towel to drain. Season with a little salt.

7. Once you’ve finished all the sandwiches put them back onto the baking tray (without paper towel) and slide them into the oven to keep warm while you make you sauce.

Citrus Butter Sauce
1. In a small skillet add your citrus juices and sugar. Turn up the heat to medium and bring to a simmer for about 4 minutes to reduce the liquid by a third and concentrate the flavors.

2. Slowly whisk the butter cubes in a little at a time. It’s important that the butter be cold, it’s one of those chefy tricks that gives your sauce a lot of body and a really nice shine. Keep whisking until the butter has incorporated and the sauce is smooth.

3. Add your chervil or oregano and season to taste with salt and pepper.

4. Spoon the sauce onto warm plates and top with two of the crispy scallop sandwiches.

Wine Match – Viognier

Ok, this pairing is sinfully delicious, with all the flavors and textures in picture-perfect balance. Because Viognier is full bodied, it can stand up to the richness of the butter sauce and the fried potato. The citrus sauce echoes the fruity flavors in the wine, and Viognier’s luscious texture is the perfect balance for the delicate scallops.

This recipe and wine pairing is from the book: This Food That Wine, a cookbook and wine guide available in stores across Canada.


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