Scallops on potato "risotto"

This is a variation of a long-lost recipe wherein the potatoes were referred to as “potato risotto”. I made it and other variations for the first time probably twenty years ago because the faux risotto is really quite good, and it takes to seafood like a duck to water or Chianti to pizza or some similar analogy. When I made it recently with the scallops I used some blood orange juice I’d had frozen since last winter, blood oranges being available in the winter months here. As I type this, we in the Twin Cities are bracing for a run of 90+ degree temperatures, so summer is definitely making its presence known. Ordinary oranges are likely to be the only type of oranges available. If, however, you use ordinary paprika instead of smoked paprika, much of the appeal of the dish will be lost.

Russet potatoes, 2, peeled and diced

Clam, shrimp, or other seafood broth, or chicken broth, 2 cup

Dry vermouth or white wine, 1/4 cup

Garlic cloves, 2, minced

Pimientos, 1 small jar minced

White pepper

Butter, 2-3 Tbs

Parmesan, Romano, or Asiago cheese, 1/2 cup, grated

Salt

Sea scallops, 8 (for 2 servings)

Smoked paprika, 2 Tbs

White pepper

Butter, 2 Tbs

Olive or canola oil, 2 Tbs

Blood orange juice or regular orange juice, 1/2 cup

Lemon or tangerine vodka, 1/2 cup

Heavy cream, 1/4-1/2 cup

Salt if necessary

Place the diced potatoes, the broth, vermouth, and garlic in a large skillet and boil under  the liquid is almost gone and the potatoes are soft but not disintegrating. Add the remaining five ingredients and set aside.

Make sure the scallops are dry. Mix the smoked paprika and white pepper, spread on a plate, and dip the tops and bottoms of the scallops in the mixture, pressing a bit to make sure it adheres. Heat the butter and oil in a skillet over medium high heat, and saute the scallops, about a minute or so on each side, taking great care not to overcook them.

Place the re-heated potato mixture on serving plates, with the scallops on top. 

In the same skillet in which the scallops were cooked, toss in the orange juice and the vodka and boil on high for a minute. Remove from the heat and add the cream and salt. Pour the sauce over the scallops and potatoes. Scatter some chives or scallions.