Crispy Scallop and Potato Sandwiches with Citrus Butter Sauce

Ingredients: 

Crispy Scallop and Potato Sandwiches
12 x large scallops, cleaned and de-bearded
Course salt, to taste
Freshly ground pepper
3 x large baking potatoes, peeled and washed
2 x tablespoons flour (30ml)
1/2 cup vegetable oil (125 ml)

Citrus Butter Sauce
2 Tbsps of fresh lemon juice (30ml)
2 Tbsps fresh orange juice (30ml)
1/4 cup of lime juice (60 ml)
1 Tbsps of sugar (15 ml)
2 Tbsps of butter, cold and cut into ½ inch cubes
1 fresh chervil or oregano (30 ml)
Salt and pepper to taste

Directions:
 
Crispy Scallop and Potato Sandwiches
1. Preheat oven to 250 degrees F (120 degrees C) to keep prepared scallop sandwiches warm.
2. Slice each scallop crosswise into 1/2" disks, pat dry and season with salt and pepper. Place on a paper toweled lined tray. Keep refrigerated until ready to use.
3. Shred potatoes lengthwise using a cheese grater. Place the shredded potato in a clean cotton kitchen towel. Pull up the corners of the towel and tightly squeeze over the sink until all the water has been pulled from the potatoes.
4. Place potatoes into a bowl and fluff lightly with a fork. Add flour and toss lightly. Season with salt.
5. Using half the shredded potatoes prepare 12 approximately 1.5 'in diameter small mounds and place onto a parchment lined tray. On each mound of potatoes place a scallop. Using the remainder of the shredded potatoes cover each scallop.
6. Place 2 large non-stick skillets over medium high heat. Add oil and heat for 2 minutes, or until oil is almost smoking.
7. Using a spatula, carefully place 4 sandwiches into each skillet making sure they keep their shape. Lower heat slightly and allow sandwiches to cook for 4 minutes or until golden brown and crispy. Carefully turn and brown the other sides. When all are brown and crispy, remove sandwiches from skillet and place on a paper towel to allow oil to drain.
8. Keep warm in an oven of 250 degrees F (120 degrees C) while preparing the citrus butter sauce

Citrus Butter Sauce
1. Add the citrus juices and sugar to a small skillet.
2. Bring mixture to a simmer over medium heat, allow liquid to reduce slightly (simmer for about 4 minutes).
3. Using a whisk, slowly whisk butter cubes in a bit at a time, until well incorporated and smooth.
4. Add the chervil / oregano and season to taste with salt and pepper
5. Spoon equal portions of the sauce onto warm plates and top with 2 of the crispy scallop sandwiches.

Pair with Cru Select French Viognier