Crispy Scallop & Potato Sandwiches with Citrus Butter Sauce

This recipe is from Episode 3 of This Food That Wine

Wine Suggestion: Viognier

Yield: Serves 6 as an appetizer

Ingredients

• 12 large scallops, cleaned and de-bearded
• Course salt, to taste
• Freshly ground pepper
• 3 large baking potatoes, peeled and washed
• 2 tablespoons flour (30ml)
• ½ cup vegetable oil (125 ml)

Directions

1. Preheat oven to 250 degrees F (120 degrees C) to keep prepared scallop sandwiches warm. Slice each scallop crosswise into ½” disks, pat dry and season with salt and pepper.
2. Place on a paper toweled lined tray. Keep refrigerated until ready to use.
3. Shred potatoes lengthwise using a cheese grater. Place the shredded potato in a clean cotton kitchen towel. Pull up the corners of the towel and tightly squeeze over the sink until all the water has been pulled from the potatoes.
4. Place potatoes into a bowl and fluff lightly with a fork. Add flour and toss lightly. Season with salt.
5. Using half the shredded potatoes prepare 12 approximately 1.5 ‘in diameter small mounds and place onto a parchment lined tray. On each mound of potatoes place a scallop. Using the remainder of the shredded potatoes cover each scallop.
6. Place 2 large non-stick skillets over medium high heat. Add oil and heat for 2 minutes, or until oil is almost smoking.
7. Using a spatula, carefully place 4 sandwiches into each skillet making sure they keep their shape. Lower heat slightly and allow sandwiches to cook for 4 minutes or until golden brown and crispy. Carefully turn and brown the other sides. When all are brown and crispy, remove sandwiches from skillet and place on a paper towel to allow oil to drain.
8. Keep warm in an oven of 250 degrees F (120 degrees C) while preparing the citrus butter sauce

Wine Pairing

Description: Viognier is a full bodied, exotically flavoured white wine with sweet, aromatic floral and fruit aromas and flavours of ripe, juicy apricots, honey, and hints of spice.

Pairing: Because Viognier is quite full bodied, it can stand up to the richness of the butter sauce and the fried potato. The citrus sauce echoes the fruity flavours in this wine, and although Viognier is full bodied, it is just light enough to pair nicely with the delicate texture of the scallops.

Wine suggestion: Try a Viognier California, U.S.A., or Southern France