Potato Crusted Scallops With Fondue Piquante

It is a marvel to me how men continue at ease in preaching year after year without conversions. Have they no bowels of compassion for others? No sense of responsibility upon themselves? Dare they, by a vain misrepresentation of divine sovereignty, cast the blame on their Master? Or is it their belief that Paul plants and Apollos waters, and that God gives no increase? Vain are their talents, their philosophy, their rhetoric, and even their orthodoxy, without the signs following. How are they sent of God who bring no men to God? Prophets whose words are powerless, sowers whose seed all withers, fishers who take no fish, soldiers who give no wounds-are these God's men? Surely it were better to be a mud-raker, or a chimney-sweep, than to stand in the ministry as an utterly barren tree.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Emlive05	4	Servings

INGREDIENTS

5	T	Olive oil
3	T	Chopped onions
3	T	Chopped green bell peppers
2	T	Chopped celery
1	T	Seeded, minced jalapeno
		peppers
1	T	Chopped garlic
1	T	Chopped fresh thyme
1	T	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
		Emerils Essence, see * Note
4	t	Dijon mustard
		Chives, long

INSTRUCTIONS

Note: See the Emerils 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  Emerils 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.

A Message from our Provider:

“Turn the despair of being alone into the wonder of being alone with God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 422 Calories From Fat: 218 Total Fat: 24.6g Cholesterol: 24mg Sodium: 331.4mg Potassium: 1189.5mg Carbohydrates: 43.8g Fiber: 5.8g Sugar: 7.3g Protein: 8g