Recipe - Bay Scallop En Papillote With Mango Sauce Draft

2 New potatoes; thinly cut or sliced up ,
with peel on
2 tablespoon Clarified butter
Clean Trim and Thinly
Slice
2 small Leeks
One half cup Chanterelle mushrooms
One half cup Mushrooms
2 tablespoon Mirin sweet vinegar
additions
2 tablespoon Unsalted butter; may be
doubled
2 teaspoon Orange zest; threads
One fourth teaspoon Coriander seed; crushed

EN PAPILLOTE
2 Sheets parchment paper; or
foil
6 ounce Bay scallops; cleaned and
dried
4 tablespoon Truffle butter; or to taste

CHUNKY FRUIT SAUCE
Mango
Dried apricots
Some acid
Tarragon; to serve

*Preheat oven to 350F. Thinly slice the scrubbed potatoes. Brush a baker's
sheet (large, heavy) with clarified butter; arrange the potatoes in a
single layer on the sheet. Brush tops of potatoes lightly with clarified
butter. Salt and pepper, if using. Bake 15 to 18 minutes or until done, not
browned. Remove. From oven

*Meanwhile, heat unsalted butter in a large saute pan over medium. Add the
leek, mushrooms, zest and ground coriander seed; heat then add the mirin,
salt and pepper (if using). Soften for 1015 minutes.

*Preheat oven to 475F. Make Parchmentpaper envelopes: Fold single sheet of
parchment paper in half (to form squate) then cut large heartshaped piece,
like a Valentine. Open and assemble potatoes, leeks, chanterelle,
mushrooms, bay scallops and a dollop (2 tablespoons) of truffle butter.
Fold and turn the cut edges into a hem that seals the envelope. Makes 10 to
15 minutes; serve in the paper; cutting an opening or lid in the top. Serve
with the mango sauce, garnished with tarragon just before serving.

SOURCES (12 Nov 97) Recipe by Katy Sparks, Executive chef, Quilty's, 177
Prince Street, New York, NY. draft: phannema@wizard.ucr.edu (13 nov 97)

METHOD: Food that cooks quickly, like chicken and seafood, lends itself to
the "en papillote" steaming technique (French for "in paper"). Choose a
couple of flavorful ingredients, like shallots and truffles or parsley and
lemon, and let them infuse a dish. The heart swells, and in a brief time
creates a dish that is moist, with flavorful broth.

Recipe by: Martha Stewart Living, TV, Nov 12, 1997

Posted to MCRecipe Digest V1 #907 by KitPATh phannema@wizard.ucr.edu on
Nov 13, 1997