| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Main dish, Seafood | 4 | Servings | |
INGREDIENTS
| GARLIC HOLLANDAISE—– | ||
| Garlic head | ||
| Egg yolks — lg | ||
| 2 | tb | Oil — olive |
| 1 | tb | Lemon juice |
| 3/4 | c | Clam juice |
| 1 | c | Butter, unsalted — melted |
| 3/4 | c | Wine — dry white |
| RED PEPPER SAUCE—– | ||
| 3 1/2 | oz | Pepper, red, roasted — |
| Well | ||
| Patted dry | ||
| Drained | ||
| 2 | tb | Tomato paste |
| 4 | Tomatoes, sun-dried in oil | |
| SCALLOPS—– | ||
| 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: [email protected] Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”