Sea Scallop Sandwiches With Citrus Juices

• 4 large baking potatoes, peeled and washed
• 8 large, very fresh sea scallops, sliced into 1/2-inch disks
• 2 tablespoons superfine flour (like Wondra)
• 1/2 teaspoon kosher or sea salt
• Freshly ground white pepper
• 2 cups safflower or other vegetable oil
• Citrus sauce (see recipe)

1. Have all ingredients and utensils ready because it is important to work quickly.
2. Finely shred the potatoes, using a grater, food processor or mandoline.
3. Place in the center of a clean kitchen towel.
4. Pull up the corners of the towel, and squeeze all of the water from the shredded potatoes.
5. Fluff up the potatoes, and divide them in half.
6. On a baking sheet divide half of the potatoes into 8 small mounds.
7. Dust each mound with a bit of the flour.
8. Place 2 slices of scallop on each mound.
9. Season liberally with salt and pepper.
10. Place the remaining potatoes evenly over the scallops to make 8 sandwiches.
11. Season lightly with salt and pepper, and dust with a pinch of flour.
12. Place 2 9- or 10-inch saute pans over medium heat, and add 1 cup of oil to each pan.
13. Heat until almost smoking.
14. Carefully place 4 sandwiches in each pan with a spatula, making sure they keep their shape.
15. Reduce the heat slightly.
16. Cook until golden brown and crisp on the bottom, 3 to 4 minutes.
17. Carefully turn the sandwiches, using 2 spatulas.
18. Brown the other side, about 3 minutes.
19. Remove from the pans, and drain on paper towels.
20. Swirl the sauce in circles onto each of 4 plates.
21. Place 2 sandwiches on each plate, and serve immediately.

baking potatoes, flour, kosher, freshly ground white pepper, safflower

Taken from cooking.nytimes.com/recipes/9094 (may not work)