Idaho Potato-Crusted Weathervane Scallop with Roasted Piquillo Pepper and Herb Pistou

Idaho Potato-Crusted Weathervane Scallop with Roasted Piquillo Pepper and Herb Pistou

From: Chef Jason McClure, Sazerac, Seattle. Yield: 4 servings.

Scallops:

1-2 lb. dry pack scallops (approximately 6-8 per person)

4 cups dehydrated Idaho potatoes

4 egg whites, beat until frothy

to taste, salt and pepper

as needed for sauteeing, oil (canola, etc.)

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