Smoked scallop sandwich

Yield: 1 servings

Measure Ingredient
1 \N Dozen large sea scallops
\N \N Essence
2 larges Baking potatoes; (about 2 pounds),
\N \N ; peeled and grated
\N \N Salt
\N \N Freshly ground black pepper
3 tablespoons Plus 2 teaspoons olive oil
½ cup Vegetable oil
2 cups Mâche lettuce; (packed) or any
\N \N ; other mild baby
\N \N ; lettuce
½ cup Sour cream
2 tablespoons White wine
2 tablespoons Thinly sliced chives
1 tablespoon Finely chopped fresh parsley leaves

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 ¼-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 1½ 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

Converted by MC_Buster.

Per serving: 1521 Calories (kcal); 133g Total Fat; (78% calories from fat); 11g Protein; 71g Carbohydrate; 51mg Cholesterol; 85mg Sodium Food Exchanges: 4 ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 26 ½ Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC25 Converted by MM_Buster v2.0n.

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