Potato Crusted Scallops With Fondue Piquante

Recipe Ingredients

5 tablespoons	75ml	Olive oil
3 tablespoons	45ml	Chopped onions
3 tablespoons	45ml	Chopped green bell peppers
2 tablespoons	30ml	Chopped celery
1 tablespoon	15ml	Seeded, minced jalapeno peppers
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Chopped fresh thyme
1 tablespoon	15ml	Chopped fresh oregano
		Salt - to taste
		Cayenne pepper - to taste
1 cup	62g / 2.2oz	Peeled, seeded, chopped tomatoes
3		Bay leaves
2 cups	474ml	Chicken stock
1/4 cup	59ml	Heavy cream
2		White potatoes, peeled, halved
		Freshly-ground white pepper - to taste
8		Sea scallops
		Emeril's Essence - see * Note
4 teaspoons	20ml	Dijon mustard
		Chives, long

Recipe Instructions

* Note: See the "Emeril's 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 Emeril's 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.

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

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