Fringale Restaurant

SEA SCALLOPS WITH CUCUMBER & MINT

[serves 4] INGREDIENTS
4 medium size cucumbers
1 teaspoon salt
1/8 cup freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon white pepper
1/8 cup fresh chopped chives
1/8 cup fresh chopped mint
1 quart oil for (deep frying)
1 large russet potato, washed and dried
30 day boat scallops
30 toothpicks
4-6 whole mint Ieaves to garnish.

PREPARATION

Peel all of the cucumbers and julienne them, using a mandolin, in lengthwise "spaghetti-like" strips (stop before seeded core). Place cucumber in a bowl, sprinkle with salt, mix well together and set aside for about 20 minutes to disgorge excess water. Rinse cucumber with clear water to remove salt. In a mixing bowl, combine 1/4 cup olive oil, cucumber, lemon juice and salt & pepper to taste. Add the chives and mint, mix together well and set aside. Preheat 1 quart oil in a deep fryer or heavy bottomed saucepan to 350 degrees. Using a mandolin, slice the potato lengthwise into paper thin slices. Place the potato slices in a bowl, cover with water and let set for 2-3 minutes. Rinse the slices thoroughly under running water. Sprinkle the potato slices and scallops with salt and pepper to taste. Place one scallop in the middle of a slice of potato, than fold both sides of the slice together, securing it at the top with a toothpick pierced in and back out of the potato.

The scallop should be firmly held within the potato pouch.

Deepfry the scallop and potato pouches in batches of 4-5 at a time for about 2 minutes, or until the potatoes are crisp and golden brown. Gently remove them from the fryer using a slotted spoon and transfer them to a paper towel lined plate.

Lightly strain the cucumber and lay a circular bed of it in the center of each plate.

Place 5-6 scallops on top of the cucumber on each plate. Garish with mint leaves.

Serve immediately.