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Potato Crusted Scallops

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Potato Type: Russet
Cuisine: Seafood
Prep Method: Pan Fried


Main Dish


  • Baby artichokes, cleaned
  • White Wine
  • Chicken Stock
  • Olive Oil
  • 2 Carrots, chopped
  • ½ bulb Fennel, chopped
  • ½ Onion, chopped
  • 2 tbsp Shallots, chopped
  • 2 cloves Garlic
  • 4 Scallops
  • 3 Russet potatoes
  • ¼ cup Butter
  • Chervil


  1. Lightly sweat all vegetables except the artichokes in the olive oil. Careful not to color the vegetables.
  2. Add the stock, wine, and the artichokes.
  3. Braise artichokes and fennel until fully cooked, remove from the braise.
  4. Reduce the braise further and strain
  5. Cut the artichokes in halves
  6. Shape potatoes the size of the scallops, season with salt and pepper.
  7. Brown the potatoes in a hot pan. Add butter and stock and braise until tender. Remove from stock.
  8. Dab scallops in potato flakes. Pan sear the scallops until done
  9. Warn the artichoke braise and mount with butter, season with salt and pepper.
  10. Warm the fennel and artichoke halves in the sauce
  11. Arrange the vegetables and sauce on the plate
  12. Arrange the Pomme Fondant and the scallops on the plate
  13. Garnish with chervil.


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Chef Nathan Coulon

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