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Smoked Scallop Sandwich
1
Dozen large sea scallops
Essence
2
Large Baking potatoes; (about 2 pounds), peeled and grated
Salt
Freshly ground black pepper
3
1
2
1
2
2
1
1
Tablespoon Plus 2 teaspoons olive oil
/2 Cup Vegetable oil
Cup Mâche lettuce; (packed) or any other mild baby lettuce
/2 Cup Sour cream
Tablespoon White wine
Tablespoon Thinly sliced chives
Tablespoon Finely chopped fresh parsley leaves
/2 Fat; 0 Other Carbohydrates
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
Smoked Scallop Sandwich
568
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