|6 • Sea scallops|
|1/4 cup • Pancetta • diced small|
|1 • Medium potato • diced small|
|2 tbsp • Oil|
|1 tbsp • Chervil • chopped|
|1 tbsp • Chives|
|Salt and pepper to taste|
In sauté pan with oil, render down pancetta until crispy. Remove from pant, drain in paper towels and reserve oil. In pot with water blanche potatoes until tender, set aside. In sauté pan with reserve pancetta oil add sea scallops and sear until golden brown; set aside; cool and dice. Mix together scallops, pancetta, potato, herbs then season with salt and pepper.
Add 2 tablespoons of scallop hash to center of bowl and ladle in soup.
Recipe courtesy of Chef de Cuisine Thomas Harkins, SoleFood Restaurant, Loews Philadelphia Hotel, Philadelphia, PA