Recipe - Scallops Pizzelle

GARLIC HOLLANDAISE
Garlic head
Egg yolks lg
2 tablespoon Oil olive
1 tablespoon Lemon juice
Three fourths cup Clam juice
1 cup Butter, unsalted melted
Three fourths cup Wine dry white
RED PEPPER SAUCE
3 One half ounce Pepper, red, roasted
Well
Patted dry
Drained
2 tablespoon Tomato paste
4 Tomatoes, sundried in oil
SCALLOPS
One fourth pound Bacon, slab or pancetta
12 Scallops sea
Diced
8 Chives thin

Make the hollandaise: To roast the garlic, preheat oven to 350 degrees.
Separate unpeeled garlic into cloves and place in a pie plate. Drizzle with
the olive oil, and toss until coated. Bake 30 to 35 minutes, or until
garlic is soft. When cool, squeeze out garlic paste.

In a small saucepan, bring clam juice and wine to boiling; reduce mixture
to Three fourths cup. In top of double boiler, over hot, not boiling, water, whisk
egg yolks with lemon juice. Gradually whisk in clam juice mixture until
blended; cookm, whisking, until thickened, about 8 minutes. Remove from
heat; gradually whisk in butter until blended. Whisk in garlic paste; keep
sauce warm.

Make redpepper sauce: In blender, puree peppers with One fourth cup hollandaise.
Spoon sauce into small plastic sandwich bag fitted with a number1 pastry
tip pushed through a very small hole in the bag. Seal bag and set aside.

Make tomato sauce: In blender, puree tomatoes and tomato paste with 1/4
cup garlic hollandaise. If sauce is too thick to pipe, stir in up to 1
tbsp water to thin it to proper consistency. Spoon sauce into plastic
sandwich bag fitted with a number1 pastery tip as for redpepper sauce.
Seal bag and set aside.

In large nonstick skillet, over mediumhigh heat, saute pancetta until
browned on all sides, about 3 minutes. With slotted spoon, remove pancetta
to papertowellined plate. Heat drippings in skillet over high heat until
very hot; saute scallops in 2 batches until browned, about 2 minutes on
each side.

To serve: Spread One fourth cup garlic hollandaise over each of 4 heated dinner
plates; pipe 2 lines of redpepper sauce and 2 lines of tomato sauce over
hollandaise on each plate (off to one side). Pull the tip of a knife
across the lines to make a chevron design. Place 3 scallops on each plate;
sprinkle with pancetta and garnish with chives. Serve immediately with
Parmesan Chive Pizzelles.

Recipe By :

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip