Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | GARLIC HOLLANDAISE----- |
| \N \N | Garlic head |
| \N \N | 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 |
| \N \N | RED PEPPER SAUCE----- |
| 3½ ounce | Pepper, red, roasted -- |
| \N \N | Well |
| \N \N | Patted dry |
| \N \N | Drained |
| 2 tablespoons | Tomato paste |
| 4 \N | Tomatoes, sun-dried in oil |
| \N \N | SCALLOPS----- |
| ¼ pounds | Bacon, slab or pancetta |
| 12 \N | Scallops -- sea |
| \N \N | Diced |
| 8 \N | 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 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