Scallops Recipe

Prep and Rinse

Using a mandoline set to a very thin setting or a sharp knife, cut the peeled russet potatoes into very thin julienne (shoestring) strips. Immediately place the cut potatoes in a large bowl of cold water and rinse until the water runs clear to remove surface starch.

Soak and Dry

Soak the rinsed potatoes in cold water for 20–30 minutes (can be done while prepping other components). Drain, then spread the potatoes on clean kitchen towels or paper towels and pat thoroughly dry. Moisture will cause oil sputter and soggy fries.

Fry

In a heavy-bottomed pot or deep fryer, heat neutral oil to 350°F (175°C). Fry the potatoes in small batches for 2–3 minutes until pale golden and just crisp. Remove with a spider or slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C) and return potatoes in batches for 30–60 seconds to finish crisping to deep golden. Drain again and immediately toss with 1/2 tsp fine salt. Keep warm in a single layer on a baking sheet in a 200°F (95°C) oven if necessary.

Cook Bacon

Dice the Applewood smoked bacon into small lardons. In a medium skillet over medium heat, render the bacon pieces until crisp and golden, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pan and discarding excess fat (or save for another use).

Sweat Aromatics

Add the diced onion and celery to the reserved bacon fat over medium-low heat. Cook gently until the onions are translucent and soft, about 5–6 minutes. Add the diced red bell pepper and minced garlic and cook 1–2 minutes until softened and fragrant. Stir in the fresh thyme and chopped chives and cook 30 seconds.

Add Corn and Liquids

Add the corn kernels to the skillet with the aromatics and stir to combine. Pour in 1/2 cup chicken or vegetable stock and bring to a gentle simmer. Cook, stirring occasionally, until the corn is tender and the liquid has reduced slightly, about 4–6 minutes.

Finish Ragout

Lower the heat and stir in 1/4 cup heavy cream, the cooked bacon pieces, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently for 1–2 minutes to thicken slightly. Taste and adjust seasoning. Keep the ragout warm on the lowest heat while searing the scallops.

Prepare Scallops

Pat the scallops very dry with paper towels; remove and discard the side muscle if present. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If you prefer, lightly dust both sides with up to 2 tbs all-purpose flour and shake off excess — this promotes a slightly deeper crust but is optional.

Sear Scallops

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Place the scallops in the pan spaced at least 1/2" apart so they sear rather than steam. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip each scallop and add 2 tbs unsalted butter to the pan. Tilt the pan and spoon the melted butter over the scallops for another 1.5–2 minutes until the scallops are opaque in the center and read 115–120°F (medium-rare to medium). Remove scallops to a warm plate and tent loosely with foil.

Divide warm corn ragout among 4 plates (or serve family-style). Place 3 seared scallops on top of each ragout portion. Spoon any buttery pan juices from the scallop pan over the scallops for extra flavor.

Mound a small nest of crispy shoestring potatoes beside each scallop stack or sprinkle them over the scallops for texture. Garnish with microgreens or baby arugula, a scatter of extra snipped chives, and a lemon wedge on the side. Serve immediately.