U.S. Scallop Tater Tots with Wild Rice Crunch and U.S. Whiskey Craft Beer Glaze

Boil potatoes in salted water until soft, then peel and press through a potato ricer. Put the mixture in a cool place.

If necessary, remove scallops from the shell, clean, and coarsely cut into pieces. Briefly fry the scallops at high temperature in a non-stick pan, lightly salt, and immediately chill.

Season fried cubes with salt.

Separate egg yolks from the egg white. Knead the yolk with starch, butter, salt, pepper and nutmeg into the potato mixture. Add Gouda cheese and Parmesan cheese.

Process the Bonito Flakes into a fine powder in a Thermomix or other high-performance blender. Season the croquette mixture as desired. The result should be a light fishy flavor that supports the flavor of the scallops.

Place the mixture in a bowl, cover with foil and cold smoke with a Smoking Pipe. Cold smoking is subtle and goes great with potatoes. Skip step if a smokey taste is not desired.

Once the smoke has disappeared, shape the mass into oblong croquettes, each weighing about 50 grams. The mass must be relatively fluffy and firm. If necessary, add more egg yolks.

Roll the croquettes in the egg white and then in a mixture of wild rice and breadcrumbs (mixing ratio approx. 50:50). Important: Before breading the croquettes, test whether or not the wild rice puffs when fried. If not, cook and dry the rice beforehand and test again.

Reduce the Craft Beer together with the whiskey to half.

Strain tomato juice through a fine sieve.

Chop the bacon and roast it in a pot.

Add all liquids, lime leaves, cinnamon stick and nori algae to the bacon.

Mix the starch with a little water and add to the other ingredients. Then liquid and reduce further to about 300 ml. If it is still too liquidy, add more starch.

When the desired consistency is reached, strain through a sieve and season with salt, raspberry vinegar and piment d'Espelette.