Makes 12 servings
Recipe courtesy of Idaho Potato Commission (idahopotato.com)
3 lbs. Idaho® potatoes, peeled
4 oz. Spanish chorizo, julienned
2 oz. butter, melted
4 oz. Manchego cheese, grated
Salt and pepper, to taste
2 oz. canola oil
3 lbs. sea scallops (20/30)
2 oz. garlic, sliced thin
12 oz. red onions, sliced
1 1⁄2 oz. dry morel mushrooms, soaked in water (or fresh morels in season)
2 oz. Sauterne wine
16 oz. fresh peas, blanched
16 oz. sugar snap peas, blanched
1⁄2 oz. fresh thyme, leaves picked
1 oz. fresh Italian parsley, chopped coarse
4 oz. butter
The Potatoes:
Preheat over to 350°F. Line a 1/3 steam pan with parchment paper and brush with butter.
Slice one potato at a time (#15 on slicer), brush each slice with butter and place in layers in the pan. Season each layer lightly and sprinkle with a little cheese on each layer. After every 2 layers of potato add strips of chorizo, continue until all the potatoes, chorizo and 2 ounces of cheese are used.
Fold the paper over and cover with foil. Bake on a sheet pan for 35 to 45 minutes until the potatoes a tender and lightly browned. Place in cooler to chill with a weight on top to press. Remove from pan when cooled. Cut into 12 pieces and place on a sheet pan, spaced out. Bake for 12 minutes at 350°F, then top each piece with remaining cheese and bake until cheese is golden and hot. Hold in warmer until needed.
The Scallops:
Heat a large sauté pan on high, add just enough oil to cover the bottom, season the scallops and sear on both sides, remove. Keep warm. add a little more oil and sauté the garlic until golden; add the onion, morels and thyme. Cook until onions are soft, deglaze with wine, and reduce by half. Add the parsley and butter, over low heat stir to incorporate. Check seasoning. Place the potato on plates, divide the peas and morel mixture on them. Top with the warm scallops, dividing evenly. Serve.