Idaho® Potato Crusted Weathervane Scallop with Roasted Piquillo Pepper and Herb Pistou | Idaho Potat
For the scallops: Clean and dry scallops on linen until as dry as possible. Set up a bowl with the egg whites and another with the dehydrated potato. Season the scallop with salt and pepper, dip on...
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Cooking tools:
- Blender
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- Kitchen towel
- Serving platter
- Chef's knife
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- Spatula
Ingredients
- 1 - 2 pounds Dry Pack Scallops (approx. 6 - 8 oz. per person)
- 4 cups dehydrated Idaho potatoes
- 4 each egg whites, beat until frothy
- Salt
- pepper
- Oil, such as canola, for sautéing
- 12 ounces roasted and peeled Piquillo peppers (this product can be found at most specialty/gourmet food stores such as Whole Foods)
- 4 - 6 bunches of your favorite herbs , i.e. parsley, cilantro, tarragon, chervil, thyme., chopped
- 1 cup extra virgin olive oil
- 4 cloves of garlic smashed
- Juice and zest of one lemon
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