Potato Crusted Scallops With Fondue Piquante
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Potato Crusted Scallops With Fondue Piquante
  Potato    Scallops    Fondue  
Last updated 6/12/2012 12:58:29 AM. Recipe ID 21258. Report a problem with this recipe.
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      Title: Potato crusted scallops with fondue piquante
 Categories: E.
      Yield: 4 Servings
 
      5 tb Olive oil
      3 tb Chopped onions
      3 tb Chopped green bell peppers
      2 tb Chopped celery
      1 tb Seeded and minced jalapeno
           Peppers
      1 tb Chopped garlic
      1 tb Chopped fresh thyme
      1 tb Chopped fresh oregano
           Salt and cayenne
      1 c  Peeled, seeded, and chopped
           Tomatoes
      3    Bay leaves
      2 c  Chicken stock
    1/4 c  Heavy cream
      2    White potatoes, peeled and
           Cut in half
           White pepper
      8    Sea scallops
           Essence
      4 ts Dijon mustard
           Long chives
 
  In a nonreactive saucepan, heat 2 tablespoons of the olive oil. When
  the oil is hot, add the onions peppers, celery, jalapenos, garlic,
  thyme, and oregano. Season with salt and cayenne. Saute for 2
  minutes. Add the tomatoes, bay leaves and stock. Bring the liquid up
  to a boil and reduce to a simmer. Cook the sauce for 20 minutes.
  Remove the sauce from the heat. Using a hand-held blender, puree the
  sauce until smooth. Add the heavy cream and puree until incorporated.
  Reseason the sauce if needed. Using the Suzy Wong Threader, thread
  the potatoes through the machine, forming long curls of the potato.
  Season the potatoes with salt and pepper. Season the scallops with
  Essence. Rub each scallop with 1/2 teaspoon of the Dijon mustard.
  Fold four linen cloths in half. Divide the threaded potatoes between
  the four cloths. Divide the individual piles of potatoes in half. So
  you should have eight piles of threaded potatoes divided between four
  linen cloths. Place the scallops in the center of the potato piles.
  Wrap each scallop with the potatoes, covering the scallops
  completely. Tightly wrap the potato wrapped scallops up in the linen
  cloth. This will help the potatoes from discoloring too much. In a
  large saute pan, heat the remaining olive oil. When the oil is hot,
  pan-fry the potatoes for 3 minutes on each side or until the potatoes
  are golden brown. Remove the potatoes from the pan and drain on a
  paper-lined plate. Season with salt and pepper. To assemble, spoon a
  small pool of the sauce in the center each plate. Lay two potato
  crusted scallops in the center of the sauce. Garnish with long chives.
  
  Yield: 4 servings
  




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Recipe ID 21258 (Apr 03, 2005)

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