Prepare to embark on a tantalizing culinary journey that will transform your kitchen into a high-end French restaurant! This exquisite Hamachi Scallops with Sauce Aigre Doux and Potato Rosti is not just a meal—it's a gastronomic experience that will elevate your cooking skills and impress even the most discerning food lovers. Imagine crispy golden potato rosti, perfectly seared hamachi, and succulent scallops, all harmonized with a delightful sweet-and-sour sauce that will make your taste buds dance with excitement!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 hamachi fillets
- 8 sea scallops
- 1 cup sauce aigre doux
- 2 large potatoes, grated
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Rinse the hamachi fillets and pat them dry with paper towels. Season both sides with salt and pepper to taste. Set aside.
- For the sea scallops, gently rinse them under cold water and pat them dry. Season with salt and pepper. Make sure they are completely dry to achieve a nice sear when cooking.
- Next, prepare the potato rosti. Peel the large potatoes and grate them using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This will help achieve a crispy texture.
- In a large skillet, heat enough oil over medium heat to cover the bottom of the pan. Once the oil is hot, add the grated potatoes in an even layer, pressing them down gently with a spatula. Cook for about 5-7 minutes until the bottom is golden brown and crispy.
- Carefully flip the potato rosti using a large plate or spatula. Cook the other side for an additional 5-7 minutes until it is also golden brown and crispy. Once cooked, transfer the rosti to a paper towel-lined plate to drain excess oil. Season with salt while still hot.
- While the potato rosti is cooking, prepare the hamachi and scallops. In another skillet, heat a small amount of oil over medium-high heat. When the oil is shimmering, add the hamachi fillets skin-side down. Cook for about 3-4 minutes until the skin is crispy and the fish is cooked through. Flip and cook for an additional 2-3 minutes. Remove from the pan and keep warm.
- In the same skillet, add a little more oil if necessary, and then add the sea scallops. Sear the scallops for about 2-3 minutes on each side until they develop a nice golden crust. Do not overcrowd the pan; you may need to cook them in batches. Remove from the pan and keep warm.
- To serve, place a portion of the potato rosti on each plate. Top with a hamachi fillet and 2 sea scallops. Drizzle with the sauce aigre doux around the plate and over the fish. Garnish with fresh herbs if desired.
- Enjoy your Hamachi Scallops with Sauce Aigre Doux and Potato Rosti as a delightful French-inspired dish!
Tips
- Moisture is the Enemy: When preparing scallops and fish, always pat them completely dry. This ensures a beautiful golden sear and prevents steaming.
- Temperature Matters: Use a medium-high heat for searing to achieve that perfect crispy exterior while keeping the inside tender and moist.
- Don't Overcrowd: Cook scallops and fish in batches to maintain high pan temperature and prevent steaming.
- Potato Rosti Secret: Squeeze out as much moisture as possible from grated potatoes. The drier they are, the crispier your rosti will be.
- Timing is Key: Cook seafood just until it's done. Overcooking can make hamachi and scallops tough and rubbery.
- Fresh is Best: Always use the freshest seafood available for the most authentic and delicious results.
Nutrition Facts
Calories: 537kcal
Carbohydrates: 37g
Protein: 33g
Fat: g
Saturated Fat: g
Cholesterol: 90mg
