Potato Gaufrettes with Scallop Ceviche and Black Olives

Put peanut oil in a large, deep sided pot with a heavy bottom and heat to 350 degrees.

Make gaufrettes by holding potato on a 45-degree angle and slicing on the waffle cutter attachment of a stand-up mandolin. Turn the potato on a 90-degree angle and make the second cut and then keep rotating back and forth 90 degrees at a time. This will give the potato slices a woven pattern, similar to a waffle. Soak potato slices in cold water, drain and then fry in hot oil until golden and crisp. Drain on paper towels and keep at room temperature until ready to serve.

Cut scallops into small pieces. In a separate bowl combine remaining ingredients. Pour over scallops and toss well and refrigerate at least 2 hours or as much as overnight. The ceviche will cook the seafood.

Drain liquid from scallops and place some onto a gaufrette. Top with a dallop of crème fraiche and a black olive.