Sea Scallop Sandwiches With Citrus Juices Recipes

SEA SCALLOP SANDWICHES WITH CITRUS JUICES

Sea Scallop Sandwiches With Citrus Juices image

Provided by Bryan Miller

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 large baking potatoes, peeled and washed
8 large, very fresh sea scallops, sliced into 1/2-inch disks
2 tablespoons superfine flour (like Wondra)
1/2 teaspoon kosher or sea salt
Freshly ground white pepper
2 cups safflower or other vegetable oil
Citrus sauce (see recipe)

Steps:

Have all ingredients and utensils ready because it is important to work quickly. Finely shred the potatoes, using a grater, food processor or mandoline. Place in the center of a clean kitchen towel. Pull up the corners of the towel, and squeeze all of the water from the shredded potatoes. Fluff up the potatoes, and divide them in half.
On a baking sheet divide half of the potatoes into 8 small mounds. Dust each mound with a bit of the flour. Place 2 slices of scallop on each mound. Season liberally with salt and pepper. Place the remaining potatoes evenly over the scallops to make 8 sandwiches. Season lightly with salt and pepper, and dust with a pinch of flour.
Place 2 9- or 10-inch saute pans over medium heat, and add 1 cup of oil to each pan. Heat until almost smoking. Carefully place 4 sandwiches in each pan with a spatula, making sure they keep their shape. Reduce the heat slightly. Cook until golden brown and crisp on the bottom, 3 to 4 minutes. Carefully turn the sandwiches, using 2 spatulas. Brown the other side, about 3 minutes. Remove from the pans, and drain on paper towels.
Swirl the sauce in circles onto each of 4 plates. Place 2 sandwiches on each plate, and serve immediately.

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