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Ultra-Crispy Potato Crust Scallops | Chef John’s Cooking Class

Ultra-Crispy Potato Crust Scallops | Chef John’s Cooking Class
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Delicious seafood on the inside with the crunchy potatoes crust on the outside, these Ultra-Crispy Potato Crust Scallops are sure to be the perfect party appetizer.

Recipe
PRE TIME: 20 min
COOKING TIME: 10 min
TOTAL TIME: 30 min
2 SERVING
Ingredients:
  • 7 oz. Potato
  • 7 oz. Scallop, Minced
  • 7 oz. Shrimp, Mashed
  • 1 tbsp. Cooking Wine, Soaked Green Onion & Ginger [Marinade]
  • 0.5 tsp. Salt, to Taste [Marinade]
  • 0.25 tsp. White Pepper, to Taste [Marinade]
  • 1 count Egg White [Marinade]
  • 1 tbsp. Corn Starch [Marinade]
  • 0.5 cup Breadcrumbs, Enough to Coat All Scallop Balls
  • 2 tbsp. Mayonnaise, to Taste
Directions:
Step 1
Step 1
1
Peel the potato, finely shred potatoes, rinse with cool water (to remove the starch), then soak in cold water.
Step 2
Step 2
2
Making scallop ball paste: in a mixing bowl, combine minced scallop, minced shrimp, green onion, ginger, salt, ground white pepper, egg white, and starch. Mix thoroughly.
Step 3
Step 3
3
Form about 1.5-inch scallop balls, and coat with breadcrumbs.
Step 4
Step 4
4
Deep fry scallop balls at  200℉ (100℃) until golden. Drain. Note: the oil temperature can not be high, must fry the scallop balls slowly until they are fully cooked.
Step 5
Step 5
5
Deep fry shredded potato at 300℉ (150℃) until golden and crispy. Use paper towel to soak up excess oil.
Step 6
Step 6
6
Coat scallop ball with a layer of mayonnaise and another layer of fried potato. Serve immediately.
Step 7
Step 7
7
Enjoy!
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