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Scallops Pizzelle

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Main dish, Seafood	4	Servings

INGREDIENTS

		Garlic head
		Egg yolks, lg
2	T	Oil, olive
1	T	Lemon juice
3/4	c	Clam juice
1	c	Butter, unsalted melted
3/4	c	Wine, dry white
3 1/2	oz	Pepper, red roasted
		Well
		Patted dry
		Drained
2	T	Tomato paste
4		Tomatoes, sun-dried in oil
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: Dscollin@aol.Com                Date: Sun, 19
Feb 1995 22:05:37  -0500  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 519 Calories From Fat: 465 Total Fat: 52.9g Cholesterol: 122mg Sodium: 74mg Potassium: 183.4mg Carbohydrates: 4.9g Fiber: <1g Sugar: 1.6g Protein: 1.2g