78ºF

Tempura scallops and smoked potato salad

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Tempura batter:
1 cup AP flour
1 tablespoon cornstarch
1 ½ cups soda water

Instructions:
Whisk the flour and cornstarch together in a large bowl. Mix in the egg. Pour in the soda water and briskly whisk together. Do not overmix. There will be some lumps. Dip the scallops into the batter. Fry at 350 degrees until golden, about 1 minute.

Potato salad:
2 pounds Creamer potatoes

Instructions:
Peel and chop the potatoes, cook in boiling, salted water until just tender. Remove from the water and allow to cool.

You can then smoke the potatoes in a smoker or make yourself a stove top one.
Take a large, heavy bottomed pot and put a piece of foil on the bottom of the pot. Place 2 tablespoons of your favorite wood chips on the foil. Top with another layer of foil, and put in the steamer insert as flat as it will go. Place the potatoes in the steamer. Close the pot and generously scrunch foil around the edges of the lid, to ensure no smoke can get out. Put the pot over high heat on the stove for about 5 minutes or until smoking. Lower the heat to medium-low and smoke for 2 minutes.

Remove from the heat; when the smoke dies down, remove the foil, steamer insert and place the potatoes in a mixing bowl and add potato salad.

Potato Salad:
¼ cup of your favorite mayonnaise (I like Kewpie)
2 tablespoons extra virgin olive oil
3 tablespoons tiny diced bread and butter pickles
Dash of Tabasco
1 tablespoon Dijon mustard
2 tablespoons fresh chopped dill
¼ cup sliced pickled scallions

Instructions:
Combine everything with the smoked potatoes, mix well and season with salt and pepper to taste.

Pickled Scallions:
1 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt
¼ cup water
2 bunches scallions

Instructions:
Heat the cider vinegar, sugar, 1 teaspoon salt and water in a small pan until boiling. Add the scallions and remove from the heat; allow them to cool, slice thin.

Tartar sauce:
1 cup of your favorite mayonnaise (I like Kewpie)
1 tablespoon nonpareil capers, chopped
1 tablespoon pickles, chopped
3 tablespoons parsley, chopped
Juice of ½ lemon
Kosher salt, to taste

Instructions:
Mix together all ingredients until well combined. Season to taste with salt and pepper. Spoon a little potato salad down, top with fried scallops, top them with a little tartar sauce.