| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
| 3 |
tb |
Chopped onions |
| 3 |
tb |
Chopped green bell peppers |
| 2 |
tb |
Chopped celery |
| 1 |
tb |
Seeded and minced jalapeno peppers |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Chopped fresh thyme |
| 1 |
tb |
Chopped fresh oregano |
|
|
Salt and cayenne |
| 1 |
c |
Peeled; seeded, and chopped tomatoes |
| 3 |
|
Bay leaves |
| 2 |
c |
Chicken stock |
| 1/4 |
c |
Heavy cream |
| 2 |
|
White potatoes; peeled and cut in half |
|
|
White pepper |
| 8 |
|
Sea scallops |
|
|
Essence |
| 4 |
ts |
Dijon mustard |
|
|
Long chives |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA16
In a nonreactive 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. Reseason 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 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.
So 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.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998
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