Scallops on Homemade Potato Chips Recipe

Name: Scallops on Homemade Potato Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 4 shallots, finely chopped; 2 cloves garlic, finely chopped; 3 slices mild pancetta, thinly sliced; 1 1/2 cups frozen peas; ⅓ cup chicken stock; Salt and pepper; 4 russet potatoes; Vegetable oil for frying; 24 sea scallops, cut in half horizontally; 1 tablespoon olive oil; Mint leaves, cut into thin strips

Servings: persons

1 tablespoon butter
4 shallots, finely chopped
2 cloves garlic, finely chopped
3 slices mild pancetta, thinly sliced
1 1/2 cups frozen peas
⅓ cup chicken stock
Salt and pepper
4 russet potatoes
Vegetable oil for frying
24 sea scallops, cut in half horizontally
1 tablespoon olive oil
Mint leaves, cut into thin strips

1
Melt butter over medium heat and saute; the shallots, garlic and pancetta until soft, about 3 minutes.
2
Add the peas and stock and boil till liquid has evaporated.
3
Puree in a food processor and season with salt and pepper.
4
Peel potatoes and place in a bowl of water.
5
In a deep, heavy kettle, heat 1 inch of oil until very hot.
6
Wipe potatoes dry and slice 1/8-inch thick.
7
(Do this at the last minute so the slices don't discolor.)
8
Working in small batches, dry the slices thoroughly and fry until each is very crisp and golden brown.
9
Drain and sprinkle with salt.
10
Season the scallops with salt and pepper and toss in olive oil.
11
Place a ridged grill pan over high heat and let it get extremely hot.
12
A few at a time, sear the scallops for 5 to 10 seconds per side.
13
Place a dollop of warm pea puree on each of 48 of your nicest, crispest chips.
14
Put a scallop on top.
15
Sprinkle each with pepper and mint and serve immediately.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 4 shallots, finely chopped, 2 cloves garlic, finely chopped, 3 slices mild pancetta, thinly sliced, and more.

Yes, Scallops on Homemade Potato Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops on Homemade Potato Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions