Idaho® Potato Wrapped Sea Scallops on Potato "Risotto" with Red Wine Drizzle

Idaho® Potato Wrapped Sea Scallops on Potato "Risotto" with Red Wine Drizzle

Source:
Steven Berstein
Enchantment Resort
Sedona, AZ

Yield: 4 Servings

Ingredients:

Directions:

Red Wine Drizzle
  1. Place red wine in a small saucepan and reduce by half.
  2. Add corn syrup and reduce.
  3. Set aside, cool.
Yukon Risotto
  1. In a small pot or sauté pan, render bacon with 1 teaspoon olive oil, until cooked.
  2. Add onion, garlic and Yukon Gold potatoes.
  3. Stir until incorporated.
  4. Add chicken stock, half at a time, and stir until stock is absorbed and potatoes are cooked and starchy.
  5. Add heavy cream, butter and Parmesan cheese.
  6. Continue stirring and finish with parsley, salt and black pepper.
  7. Reserve for plating.
Scallops
  1. Peel russet potato (do not rinse) and place on Japanese vegetable slicer.
  2. Spin potato into long strands.
  3. Season each scallop with salt and pepper and wrap with potato strands.
  4. Heat 3 tablespoons olive oil in non-stick sauté pan.
  5. Place scallops in pan, cooking to a golden brown on both sides.
  6. Place in 375°F oven for 3-5 minutes, or until done.
To Plate
  1. Serve scallops over potato risotto, with a drizzle of the red wine syrup.