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CATEGORY CUISINE TAG YIELD
Seafood, Eggs Main dish, Seafood 4 Servings

INGREDIENTS

Garlic head
Egg yolks, lg
2 T Oil, olive
1 T Lemon juice
3/4 c Clam juice
1 c Butter, unsalted melted
3/4 c Wine, dry white
3 1/2 oz Pepper, red roasted
Well
Patted dry
Drained
2 T Tomato paste
4 Tomatoes, sun-dried in oil
1/4 lb Bacon, slab or pancetta
12 Scallops, sea
Diced
8 Chives, thin

INSTRUCTIONS

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 3/4 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 red-pepper
sauce:  In blender, puree peppers with 1/4 cup  hollandaise. Spoon
sauce into small plastic sandwich bag fitted with  a number-1 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 number-1 pastery tip as for
red-pepper sauce. Seal bag and set aside.  In large nonstick skillet,
over medium-high heat, saute pancetta until  browned on all sides,
about 3 minutes.  With slotted spoon, remove  pancetta to
paper-towel-lined 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 1/4 cup garlic hollandaise
over each of 4 heated  dinner plates; pipe 2 lines of red-pepper 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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 519
Calories From Fat: 465
Total Fat: 52.9g
Cholesterol: 122mg
Sodium: 74mg
Potassium: 183.4mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 1.6g
Protein: 1.2g


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