Seared Scallops in Idaho® Potato Crust with Ginger-Citrus Beurre Blanc | Idaho Potato Commission
Season the scallops Shred the potatoes and season with salt and pepper. (To avoid browning, this should be done at cooking time and not before.) Heat the clarified butter in a Teflon pan over...
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Cooking tools:
- Skillet
- Stove
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Fine-mesh sieve
- Spatula
- Paper towel
- Kitchen towel
- Plate
Ingredients
- 3/4 pound large sea scallops
- 1 large Idaho® potato, peeled
- 2 oz clarified butter
- Ginger-Citrus Beurre Blanc Sauce (recipe below)
- Salt
- pepper
- 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
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