INGREDIENTS

INSTRUCTIONS

Prepare the stovetop smoker. Season the scallops with Essence. Place the
scallops in the smoker and smoke for about 8 to 10 minutes. Remove from the
smoker and cool. Slice the scallops into thin slices, about 1/4-inch thick.
Set aside. Wrap the grated potatoes in a large clean towel and squeeze out
the excess starch. Get them as dry as possible. Unwrap and put the potatoes
in a large mixing bowl. Season with salt and pepper. Add 2 tablespoons plus
2 teaspoons olive oil. Mix well. Form the mixture into 12 small patties,
about 1 to 1 1/2 inches thick. Heat the vegetable oil in a large nonstick
skillet over medium heat. Fry the cakes, several at a time, until they are
golden brown and cooked through, about 3 to 4 minutes on each side. Remove
and drain on paper towels. Set aside. In small mixing bowl, toss the
lettuce with the remaining tablespoon of oil. Season with salt and pepper.
Mix well. In another small bowl, combine the sour cream, white wine, and
chives. Season with salt and pepper. Mix well. To assembl e, place on
potato cake in the center of each plate. Fan several slices of the scallop
over the potato. Drizzle the scallop with some of the chive cream. Mound
some of the lettuce on top of the scallops. Top each sandwich with the
remaining potato cakes. Garnish with a drizzle of the remaining chive cream
and parsley.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1521 Calories (kcal); 133g Total Fat; (78% calories from fat);
11g Protein; 71g Carbohydrate; 51mg Cholesterol; 85mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 26
1/2    Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC25
Converted by MM_Buster v2.0n.

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