Seared Scallops in Idaho® Potato Crust with Ginger-Citrus Beurre Blanc | Idaho Potato Commission

Ingredients

• 3/4 pound large sea scallops
• 1 large Idaho® potato, peeled
• 2 oz clarified butter
• Ginger-Citrus Beurre Blanc Sauce (recipe below)
• Salt and pepper to taste
• 1/4 cup white wine
• 2 tablespoons grapefruit juice
• 1/4 cup orange juice
• 2 shallots, peeled and minced
• 1/2 teaspoon fresh ginger, peeled and trimmed
• 1 teaspoon rice wine vinegar
• 4 threads saffron
• 2 tablespoons cold butter
• Brunoise of red pepper
• Minced chives
• Orange and grapefruit slices