INGREDIENTS

INSTRUCTIONS

To make the Scallop Butter Sauce: Combine the reserved scallop scraps, 1/4
cup water, and the white wine in a small nonreactive saucepan. Set the pan
over medium-high heat, and bring to a boil. Cook until the liquid has
reduced by half, about 7 minutes. Add cream; boil until liquid has reduced
by half, about 10 minutes. Remove pan from heat, and whisk in the butter,
piece by piece. Season with salt and pepper. Serve warm. Remove and reserve
small muscle flaps from sea scallops. Bring a stockpot of lightly salted
water to a boil over high heat. Add the potatoes, and cook until tender, 15
to 20 minutes. Drain potatoes. Cut potatoes into 1/3-inch-thick rounds, and
transfer to a bowl. Set aside. Bring a stockpot of lightly salted water to
a boil over high heat, and prepare an ice bath. Trim bottoms from Brussels
sprouts. Peel away the inner leaves, one by one. Add carrot to boiling
water, and cook until tender, about 4 minutes. Using a slotted spoon,
transfer carrot to bowl with the potatoes. Add the leaves of the Brussels
sprouts to the boiling water, and cook until just tender, about 3 minutes.
Using a slotted spoon, transfer leaves to the ice bath to stop the cooking
process. Drain in a colander, and add leaves to bowl with carrots and
potatoes. In a medium saucepan, bring 1 cup water to a boil. Add the cream,
and return to a boil. Boil 2 minutes, reduce heat to low, and whisk in the
butter, piece by piece. Add the reserved potatoes, carrots, and brussels
sprouts. Season with salt and pepper. Cook until the vegetables are heated
through, keep warm. In a 12-inch nonstick saute pan, heat the oil over high
heat until very hot but not smoking. Season the scallops with salt and
pepper. Cook scallops until golden brown on bottoms, about 3 minutes. Using
kitchen tongs, turn scallops; reduce heat to medium. Cook scallops until
other sides have browned, but are still rare inside, about 2 minutes.
Reserving 1 cup vegetable ragout, divide equal amounts of the remaining
ragout among four warm dinner plates. Arrange 3 scallops on top, then top
each with 1/4 cup reserved ragout. Spoon the scallop-butter sauce around
the plates, and sprinkle with chives. Garnish each dish with equal amounts
of caviar, and serve immediately. Serves 4.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 642 Calories (kcal); 52g Total Fat; (72% calories from fat);
6g Protein; 38g Carbohydrate; 139mg Cholesterol; 46mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 10 1/2 Fat;
0 Other Carbohydrates
Recipe by: Recipe from Alfred Portale
Converted by MM_Buster v2.0n.

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