Scallops pizzelle

4 Servings

Ingredients

Quantity Ingredient
GARLIC HOLLANDAISE-----
Garlic head
Egg yolks -- lg
2 tablespoons Oil -- olive
1 tablespoon Lemon juice
¾ cup Clam juice
1 cup Butter, unsalted -- melted
¾ cup Wine -- dry white
RED PEPPER SAUCE-----
3½ ounce Pepper, red, roasted --
Well
Patted dry
Drained
2 tablespoons Tomato paste
4 Tomatoes, sun-dried in oil
SCALLOPS-----
¼ pounds Bacon, slab or pancetta
12 Scallops -- sea
Diced
8 Chives -- thin

Directions

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 ¾ 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 ¼ 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 ¼ 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 ¼ 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@... Date: Sun, 19 Feb 1995 22:05:37 -0500 File

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