Yield: 4 Servings
|\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||Patted dry|
|2 tablespoons||Tomato paste|
|4 \N||Tomatoes, sun-dried in oil|
|¼ pounds||Bacon, slab or pancetta|
|12 \N||Scallops -- sea|
|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