Scallops with Spanish Pommes Anna | Idaho Potato Commission
Preheat over to 350°F. Line a 1/3 steam pan with parchment paper and brush with butter. Slice one potato at a time (#15 on slicer), brush each slice with butter and place in layers in the pan....
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Cast iron skillet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Colander
- Grater
- Spoon
- Paper towel
Ingredients
- 3 lbs Idaho® potatoes, peeled
- 4 ounces Spanish chorizo, julienned
- 2 ounces butter, melted
- 4 ounces Manchego cheese, grated
- Salt
- pepper
- 2 ounces canola oil
- 3 pounds sea scallops (20/30)
- 2 ounces garlic, sliced thin
- 12 ounces red onions, sliced
- 1 1/2 ounces dry morel mushrooms, soaked in water (or fresh morels in season)
- 2 ounces Sauterne wine
- 16 ounces fresh peas, blanched
- 16 ounces sugar snap peas, blanched
- 1/2 ounce fresh thyme, leaves picked
- 1 ounce fresh Italian parsley, chopped coarse
- 4 ounces butter
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