Scallops on Homemade Potato Chips

• 1 tablespoon butter
• 4 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 3 slices mild pancetta, thinly sliced
• 1 1/2 cups frozen peas
• 13 cup chicken stock
• Salt and pepper
• 4 russet potatoes
• Vegetable oil for frying
• 24 sea scallops, cut in half horizontally
• 1 tablespoon olive oil
• Mint leaves, cut into thin strips

1. Melt butter over medium heat and saute; the shallots, garlic and pancetta until soft, about 3 minutes.
2. Add the peas and stock and boil till liquid has evaporated.
3. Puree in a food processor and season with salt and pepper.
4. Peel potatoes and place in a bowl of water.
5. In a deep, heavy kettle, heat 1 inch of oil until very hot.
6. Wipe potatoes dry and slice 1/8-inch thick.
7. (Do this at the last minute so the slices don't discolor.)
8. Working in small batches, dry the slices thoroughly and fry until each is very crisp and golden brown.
9. Drain and sprinkle with salt.
10. Season the scallops with salt and pepper and toss in olive oil.
11. Place a ridged grill pan over high heat and let it get extremely hot.
12. A few at a time, sear the scallops for 5 to 10 seconds per side.
13. Place a dollop of warm pea puree on each of 48 of your nicest, crispest chips.
14. Put a scallop on top.
15. Sprinkle each with pepper and mint and serve immediately.

butter, shallots, garlic, pancetta, frozen peas, chicken, salt, potatoes, vegetable oil, horizontally, olive oil, mint leaves

Taken from cooking.nytimes.com/recipes/8316 (may not work)