| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Emlive05 |
4 |
servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
| 3 |
tb |
Chopped onions |
| 3 |
tb |
Chopped green bell peppers |
| 2 |
tb |
Chopped celery |
| 1 |
tb |
Seeded; minced jalapeno peppers |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Chopped fresh thyme |
| 1 |
tb |
Chopped fresh oregano |
|
|
Salt; to taste |
|
|
Cayenne pepper; to taste |
| 1 |
c |
Peeled; seeded, chopped tomatoes |
| 3 |
|
Bay leaves |
| 2 |
c |
Chicken stock |
| 1/4 |
c |
Heavy cream |
| 2 |
|
White potatoes; peeled, halved |
|
|
Freshly-ground white pepper; to taste |
| 8 |
|
Sea scallops |
|
|
Emeril.s Essence; see * Note |
| 4 |
ts |
Dijon mustard |
|
|
Chives; long |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection.
In a non-reactive 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 hand-held blender, puree the sauce until smooth. Add the heavy
cream and puree until incorporated. Re-season 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 Emeril.s Essence. Rub each scallop with 1/2 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. 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, pan-fry 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 paper-lined 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. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A16 broadcast 02-07-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-24-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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