Scallop Napoleon With Crisp Potatoes

Ingredients

• Juice of 1 lemon
• Juice of 1 lime
• Juice of 1/2 orange
• ½ teaspoon each minced fresh rosemary, tarragon and thyme
• ½ teaspoon fresh minced tarragon
• ½ teaspoon fresh minced thyme
• 2 tablespoons Champagne vinegar
• ½ cup chicken broth
• ½ cup, plus 2 tablespoons, extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 2 pounds Idaho potatoes, peeled
• 3 tablespoons minced fresh chives
• ½ tablespoon unsalted butter
• 1 ½ pounds sea scallops (about 18 large scallops)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    425 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 17 grams protein; 30 milligrams cholesterol; 483 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Combine the juices, minced herbs, vinegar and chicken broth in a small, nonreactive saucepan and cook over high heat until the mixture is reduced to about 1/3 cup. Beat in the half cup of olive oil and season to taste with salt and pepper. Set aside in the saucepan.
2. Using a grater or food processor, shred the potatoes. Mix with 2 tablespoons of the chives and season to taste with salt and pepper. Heat 1 tablespoon of olive oil with the butter in a heavy, nonstick skillet. Spoon the potato mixture into the skillet in 3-inch disks, patting them down to flatten. Fry over medium-high heat until golden brown and crusty, about 3 to 4 minutes per side; drain on paper towels. Repeat until you have 12 disks. Set aside in a 150-degree oven to keep warm.
3. Preheat a grill until very hot. Brush the scallops with the remaining olive oil and grill until just seared, about 2 to 3 minutes per side. Slice each in half horizontally.
4. To assemble, place a potato disk on each of 6 plates, top with three slices of scallop, another disk and another trio of scallops, seared side up. Sprinkle with the remaining chives. Gently reheat the dressing until warm, beat it and pour a few tablespoons of it around each napoleon. Serve at once.

25 minutes