Sea Scallops on Idaho® Potato Disks with Spicy Leek Jam

Ingredients

• 2 Ancho Chile peppers
• 3 Tbsp + ¼ cup Extra virgin olive oil, plus additional for potatoes
• 4 lg Leeks, washed, trimmed and diced (white and light green parts)
• 2 stalks Celery, finely chopped
• 2 cloves Garlic, finely chopped
• Salt to taste
• ¾ cup White wine
• ¾ cup Chicken stock or canned low-sodium broth
• 16 Giant sea scallops, preferably dry-pack
• 1 Lemon thinly sliced crosswise, pits removed and slices cut into eight wedges each
• 2 Tbsp Chopped parsley
• Freshly ground black pepper to taste
• 3 Idaho potatoes, scrubbed and cut crosswise into 16 half-inch slices
• 2 tsp Chopped chives

Directions

1. To make the leek jam, pour boiling water to cover over the ancho chiles and let soadk, turning once, until softened, about 15 minutes. Drain the chiles and, wearing gloves, remove the stems, veins and seeds and discard. Chop the chilies. In a saucepan over medium-low heat, warm 3 tablespoons of the olive oil and add the chiles, leeks, celery, garlic and I teaspoon of salt. Cook gently, stirring, for 5 minutes. Do not let the vegetables brown. Add the wine and stock and bring to a simmer. Simmer, covered, for 30 minutes, then uncover the pan and simmer until the misture is slightly caramelized and jammy, about IS minutes more.
2. Meanwhile, preheat the oven to 500 degrees F. or preheat the grill. In a bowl, toss the scallops with ¼ cup of the olive oil, the lemon pieces, parsley and salt and pepper to taste.
3. Brush the potatoes with olive oil and season them with salt and pepper on both sides. Lay the potatoes in a single layer on a rimmed baking sheet. Lay the scallops on another baking sheet. Roast the potatoes for 5 minutes, then flip them over. Place the baking sheet with the scallops in the oven, roasting the scallops and potatoes for another 5 minutes.
4. To serve, place 4 potato disks on each plate and top each disk with a scallop. Spoon the leek jam over the scallops and potatoes and serve, sprinkled with the chives.