Entertaining Entrees

French-fried scallops

Name: Scallops with French fries recipe
Yield: 4
Ingredients: 1/2 bunch curly parsley (substitute flat-leaf parsley); 40.00 ml extra virgin olive oil; 16 scallops, shells reserved to serve; 80g butter; 2 garlic cloves, sliced; 40.00 ml fish sauce; 1/2 bunch dill, roughly chopped; Zest and juice of 1 lemon; Packet of French Fries chips (substitute crushed potato chips); Shaved parmesan; Lemon wedges, to serve

Rate now

Jump to recipe

by delicious. team

delicious. team

Dec 16, 2024

"It’s time to get pro at pat-drying your proteins. meaning meats, fish, tofu, blah blah – I know you know. This removes excess moisture. Less moisture means less liquid evaporating as you cook, meaning more time for the protein to actually caramelise and brown, achieving a true sear." - Bec Vrana Dickinson

Recipe note: Pair with manzanilla sherry

This is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books, AU$39.99. Available in stores nationally.

1/2 bunch curly parsley (substitute flat-leaf parsley)
2 tbs extra virgin olive oil
16 scallops, shells reserved to serve
80g butter
2 garlic cloves, sliced
2 tbs fish sauce
1/2 bunch dill, roughly chopped
Zest and juice of 1 lemon
Packet of French Fries chips (substitute crushed potato chips)
Shaved parmesan
Lemon wedges, to serve

Method

1.

Finely chop the parsley stems and roughly chop the leaves.
2.

Heat the oil in a large frypan over medium-high heat and leave for a few minutes to warm up. Pat the scallops dry with paper towel, then cook for 2-3 minutes each side, until golden, being wary not to crowd the pan. Move the scallops to a serving plate.
3.

Add the butter to the pan and scrape the base to release any leftover scallop-y bits. Leave the butter to foam, about 2 minutes, then add the garlic. Stir until smelling nutty and garlicky, around another 2 minutes. Remove from the heat.
4.

Stir in the fish sauce, parsley, dill, lemon zest and a good squeeze of lemon juice. Give everything a little season, then pour the butter sauce over the scallops. Top the scallops with French Fries and parmesan. Serve with lemon wedges. Skewer or fork them. Extra French Fries on the side.