Recipe - Potato Crusted Scallops With Fondue Piquante

5 tablespoon Olive oil
3 tablespoon Chopped onions
3 tablespoon Chopped green bell peppers
2 tablespoon Chopped celery
1 tablespoon Seeded and minced jalapeno
peppers
1 tablespoon Chopped garlic
1 tablespoon Chopped fresh thyme
1 tablespoon Chopped fresh oregano
Salt and cayenne
1 cup Peeled; seeded, and chopped
tomatoes
3 Bay leaves
2 cup Chicken stock
One fourth cup Heavy cream
2 White potatoes; peeled and
cut in half
White pepper
8 Sea scallops
Essence
4 teaspoon Dijon mustard
Long chives

EMERIL LIVE SHOW #EMIA16

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 handheld 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 One half 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, panfry 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 paperlined 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

Posted to recipeludigest by molony molony@scsn.net on Mar 16, 1998