Crispy Potato Scallops with Fresh Scallop & Tartare Sauce
A sophisticated appetizer perfect for celebrations, combining golden crispy potato slices with fresh, zesty raw scallops and homemade herb-infused tartare sauce.
Equipment
- Deep Fryer or Large Pot
- Wire Rack
Ingredients
Potato Scallops
- 1.75 lbs all-rounder potatoes sliced 1/2-inch thick crosswise
- 3.5 oz raw scallops cut into small 1/4-inch pieces
- 1 tbsp extra virgin olive oil
- 1 tsp lemon zest finely grated
Tartare Sauce
- 1/4 cup mayonnaise
- 1 shallot finely chopped
- 2 tbsp dill finely chopped
- 2 tbsp chives finely chopped
- 1 tbsp baby capers drained and finely chopped
- 1 tbsp dill pickles finely chopped
- 2 tsp mustard 1 tsp wholegrain, 1 tsp Dijon
Beer Batter
- 1 2/3 cups all-purpose flour sifted
- 1/2 tsp baking soda
- 2 tsp white vinegar
- 1 1/2 cups beer pale ale
- 1/3 cup sparkling water
- 1 tbsp brown sugar
Instructions
- Boil the potato slices in salted water for 10–12 minutes until just tender. Drain, place on a wire rack over a baking sheet, and refrigerate for 30 minutes until completely cool.
- In a medium bowl, stir together all tartare sauce ingredients. Season with salt and pepper to taste.
- To make the batter, put flour in a large bowl and create a small well. Add baking soda into the well, then pour vinegar over it to activate. Quickly whisk in the beer and sparkling water until smooth. Add brown sugar and 1 teaspoon salt, whisk until combined. Chill the batter until ready to use.
- In a small bowl, toss the scallop pieces with lemon zest and olive oil. Season with salt and pepper.
- Heat 1 inch of canola oil in a large pot to 350°F. Working in batches, dust the cooled potato slices in flour, then dip them into the batter. Fry for 4–5 minutes, turning occasionally, until golden and crispy. Drain on a paper towel–lined rack.
- Place each potato scallop on a serving plate. Spoon a generous amount of the scallop mixture onto each one. Garnish with a small dill sprig. Serve with tartare sauce and lemon wedges.
Notes
Nutrition Information per serving: Calories: 420, Total Carbs: 35g, Net Carbs: 32g, Fats: 28g, Protein: 8g.
