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Title: Scallops Pizzelle
Categories: Entree Seafood
Yield: 4 Servings
| 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 |
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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