Hannah’s Scallops and Prawns

Make the potato chips: Place a large pot with the Neutral Oil (2 cups) over medium heat until it reaches 350℉. Use a mandolin to thinly shave the Fingerling Potatoes (4). Place the sliced potato in a large mixing bowl and cover with the Red Wine Vinegar (4 Tbsp). Let soak for 30 minutes. Remove the potatoes from the vinegar and pat to dry completely. Fry the potatoes in the oil until crisp. Place the fried chips on wire rack set over a sheet tray and season with Kosher Salt (to taste).

Place the Kale (1 bunch) into the hot oil and fry until crispy. Remove the kale to the wire rack and season with Kosher Salt (to taste) and Ground Cumin (to taste).

Make the cioppino sauce: In a large skillet over medium heat, add the Olive Oil (2 Tbsp), Garlic (1 clove), and Shallot (1). Cook until the shallots are tender and the garlic is fragrant, about 2 minutes. Add the Beefsteak Tomato (1) and cook until they begin to break down, about 10 minutes. Add the White Wine (1 cup) and cook until the liquid has reduced by half. Add 8 ounces Fish Stock (8 fl oz) and bring the mixture to a simmer. While whisking continuously, add in the Unsalted Butter (4 Tbsp), 1 tablespoon at a time until completely incorporated.

Prep the shellfish: In a large skillet over medium high heat, add the Olive Oil (3 Tbsp) and sear the Scallops (8) and Prawns (8) until lightly golden brown. Season with Kosher Salt (to taste) and Lemon (1) and baste with Unsalted Butter (4 Tbsp).

Make the white balsamic reduction: In a small saucepan over medium heat, add the White Balsamic Vinegar (1/2 cup) and Granulated Sugar (1/2 cup). Bring the mixture to boil and cook until the mixture becomes the consistency of a syrup, about 20 minutes.

To serve: Place the scallops on the plate and pour the cioppino sauce around the scallop. Lay the prawns on top of the scallop and garnish with the potato chip, kale chip, Microgreens (to taste) and balsamic reduction.