Scallops with potatoes and olives 

Scallops can reach 15 cm in diameter. They live in waters that are not too salty, with sandy or muddy bottoms, rich in debris. Ideal habitat are for example the mouths of rivers. They move on the bottom by opening and closing the valves, taking advantage of the thrust from the expelled water, and the shell is marked by 16 very deep ribs, like a comb. Due to its size and shape, the lower valve, the one that rests on the bottom, is often used as a container to gratin shellfish in the oven or to serve fish salads. Of the scallop the muscle and coral are eaten because the alveola, although edible, is too full of sand and therefore must be eliminated. On the market there are both whole shells (they must be alive!), and only nuts, fresh or frozen. To make the recipe that I propose I used frozen scallop nuts.

 Ingredients

8 scallop nuts 

200 g potatoes

olives to taste

1 knob lactose-free butter

extra virgin olive oil to taste

salt to taste

pepper to taste

150 g seed oil

8 strands chives

Preparation 

Heat the seed oil in a saucepan, bring it to the point of smoke (220 C degrees) and fry the potatoes. Place them on absorbent paper and leave them in part. Leave them warm. Brown the scallops in a hot pan greased with a drizzle of extra virgin olive oil (about 30 seconds per side) and season with salt. Prepare the dish by placing the puree on the bottom. Place a scallop on and, if the scallops are small as in my case, place a few more scallops over the cream. Garnish with crispy potato chips and a couple of strands of chives and olives.