There is so much going on these days. I'm floored its already May. But, when I manage to find time to be in my kitchen I’m always disappointed when the recipe that got me there doesn’t deliver. Oh, don’t get me wrong. Being the intrepid chef, nary do I walk away from an okay recipe without fixing it, improving it or completely revamping it. I just prefer when the recipe is right the first time!
I spied a recipe in Bon Appetit’s May issue for Sautéed Scallops on Potato Galettes with Pea Puree. Actually, I spied the picture. Kudos to the food stylist - the picture looked good enough to eat. Unfortunately, the actual end product was barely memorable.
But, with a week to think on and manipulate the recipe, I’ve created a new version that both captures and balances the individual flavors, but still elevate the luscious succulence of the pan seared scallops. Here’s the result:
Porcini Dusted Pan Seared Scallops on Potato Crisps with Roasted Red Pepper Aïoli
(Now… I don’t know if I can call this MY recipe because it is, after all, based on the miss of another chef… who I am willing to bet, got it from somewhere else! Least I offend Bon Appetit and the precious copyright laws: adapted from Bon Appetit (original recipe appeared as Sautéed Scallops on Potato Galettes with Pea Puree), May 2004.)
6 First Course Servings
For the Roasted Red Pepper Aïoli
4 Roasted Red Peppers (from a jar)
1 tablespoon good olive oil (for serving)
For the Porcini Dusted Pan Seared Scallops
3 tablespoons butter, divided
3 medium leeks chopped (white and pale green parts only)
½ cup water
4 large dried Porcini mushrooms
12 sea scallops
Sea salt and freshly ground pepper
3 tablespoon olive oil
For the Potato Crisps
Makes 6
4 tablespoons olive oil, divided
2 medium russet potatoes, peeled, shredded
1 medium shallot
Make the Potato Crisps:
With your hands, squeeze as much liquid as possible from handfuls of shredded potatoes, reserving the liquid and placing dry potatoes in a separate bowl.
Grate the shallot into the dry potato shreds. Slowly pour off the reserved potato liquid, keeping the starch that collected in the bottom of the bowl. Scrape about half of the starch into the dry potato and shallot mixture, and combine.
In a medium skillet, heat 2 tablespoons of the olive oil until hot. Form small, thin patties from the potato shallot mixture and place in the skillet, about three at a time. Cook until just starting to brown, flip the patties over and continue cooking until just heated through, and edges are beginning to brown and crisp. Remove to a paper towel to drain. Repeat with remaining potato shallot mixture.
Place finished patties on a baking and set aside. When ready to serve, reheat crisps in a 400-degree oven, about 3 to 5 minutes, being careful to avoid over-browning and drying out the cooked potato crisps.
Prepare the Scallops:
Place jarred roasted peppers (along with whatever liquid they hold) into the bowl of a food processor fitted with the metal blade. Process until smooth. Place into a bowl, set aside. Thin with good olive oil, if necessary to achieve a thick, but pourable puree.
Melt 2 tablespoons butter and 1 tablespoon olive oil in a small non-stick skillet over medium heat. Add leeks and sauté until beginning to soften, about 3 minutes. Add ½ cup water, cover and simmer until leeks are very tender but not brown and liquid evaporates, stirring often, about 8 minutes.
Meanwhile, place the dried Porcini mushrooms in the bowl of a food processor fitted with a metal blade and process until a fine powder.
Lightly sprinkle scallops with Porcini powder. Then seasn with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over high heat. Add scallops; sauté until golden on both sides and just cooked in center, about 2 to 3 minutes per side.
To serve:
Divide warmed potato crisps among plates. Top each with sautéed leeks, and then 2 scallops. With a teaspoon lightly drizzle red pepper puree around each potato crisp; then repeat with very good olive oil. Garnish with a sprig of parsley or finely chopped parsley.
8:37:12 PM 
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