-
1
Have all ingredients and utensils ready because it is important to work quickly.
-
2
Finely shred the potatoes, using a grater, food processor or mandoline.
-
3
Place in the center of a clean kitchen towel.
-
4
Pull up the corners of the towel, and squeeze all of the water from the shredded potatoes.
-
5
Fluff up the potatoes, and divide them in half.
-
6
On a baking sheet divide half of the potatoes into 8 small mounds.
-
7
Dust each mound with a bit of the flour.
-
8
Place 2 slices of scallop on each mound.
-
9
Season liberally with salt and pepper.
-
10
Place the remaining potatoes evenly over the scallops to make 8 sandwiches.
-
11
Season lightly with salt and pepper, and dust with a pinch of flour.
-
12
Place 2 9- or 10-inch saute pans over medium heat, and add 1 cup of oil to each pan.
-
13
Heat until almost smoking.
-
14
Carefully place 4 sandwiches in each pan with a spatula, making sure they keep their shape.
-
15
Reduce the heat slightly.
-
16
Cook until golden brown and crisp on the bottom, 3 to 4 minutes.
-
17
Carefully turn the sandwiches, using 2 spatulas.
-
18
Brown the other side, about 3 minutes.
-
19
Remove from the pans, and drain on paper towels.
-
20
Swirl the sauce in circles onto each of 4 plates.
-
21
Place 2 sandwiches on each plate, and serve immediately.
