Bay Scallops on Herbed Potato Crisps

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By Joan MacIsaac

This recips has the classic combination of flavors: sweet tiny bay scallops with a caramelized onion spread sitting on a salty, crispy potato. Because the crisps lay flat, I love to serve these as an hors d’oeuvre on their own or topped with seared scallops or tuna, veggie tapenade, goat cheese, caramelized onions, dips…

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Makes 24 hors d’oeuvres.

2 onions, peeled and finely diced

1 Tablespoon olive oil

2 Tablespoons butter

1 Tablespoon chopped thyme

¾ cup dry white wine

2 dozen Bay scallops

2 Tablespoons chopped Italian parsley

Salt and pepper to taste

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1. Pre-heat the broiler to high and adjust the rack so the small sauté pan used in the recipe can fit under the broiler.

2. Lay the scallops on a plate and sprinkle with salt and pepper.

3. In a small-medium sauté pan heat the oil and butter on medium heat. Add the onions and sauté until they begin to brown, about 8 minutes. Continually move the onions in the pan for even browning.

4. Increase the heat to medium-high. Add half of the white wine. Deglaze the pan and scrape up any browned pieces with a wooden spoon. Continue cooking and let the wine fully evaporate.

5. Add the thyme and remaining wine, again scrap up any browned pieces and let the liquid reduce to the point where there is just a small amount of visible liquid in the bottom of the pan.

6. Remove the pan from the heat and lay the scallops in the pan. Place the pan under the broiler. Depending on the size of the scallops it could take from 2 – 5 minutes. Keep an eye on them. The scallops will plump and turn opaque.

7. Remove the pan from the oven and remove the scallops from the pan.

8. The liquid in the pan should be mostly evaporated (place it on the burner and reduce the liquid if necessary). Add the parsley and season with salt and pepper to taste.

9. Spoon a small amount of the onions on the potato crisp. Top it with a warm scallop and serve.

FallEdible BostonMay 5, 2009Comment