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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Whipped potatoes brightened with sambal -- a chili-based sauce -- serve as
a base for scallops which are dipped in a spicy southwestern blend and
seared. Pancetta, Italian bacon, is served with the scallops. The dish is
drawn together by a citrus-beurre blanc sauce.
To prepare the potatoes: In the bowl of an electric mixer fitted with a
paddle attachment, whip the potatoes, cream, and butter together. Season
with salt and pepper. Add the sambal and whip together. Set aside; keep
warm.
To make the sauce: Remove all the rind from each of the citrus fruits and
cut the segments out of the membrane. Save the membrane portion of the
orange; discard the others. Cut each of the grapefruit segments in half.
Set aside. Melt the butter in a medium saute pan or skillet over
medium-high heat. Add the carrot, celery, shallot, and onion and reduce the
heat to medium. Cook until the vegetables are softened, 3 to 4 minutes.
Add the wine and stir up the juices from the bottom. Cook until the liquid
is reduced to 1 tablespoon. Reduce the heat to low. Lift the pan and add 4
to 6 pieces of cold butter, whisking to blend. Squeeze the juice from the
reserved orange membrane into the pan. Return the pan to the heat and
continue adding the butter, a piece or two at a time, whisking constantly.
The sauce will lighten as the butter is incorporated. Work the pan on and
off the heat to adjust the temperature so that the butter does not melt and
break the sauce; if you see yellow streaks of butter in the pan, quickly
take the pan off the heat and whisk in several pieces of cold butter until
the sauce combines again. When all the butter has been added, strain the
sauce through a fine-meshed sieve. Fold in the diced peppers and citrus
segments. Set aside and keep warm. Beurre blanc keeps well in an insulated
container.
To prepare the scallops: Combine the sauce ingredients. Press each end of
the scallops in the mixture. Put half the clarified butter in a large saute
pan or skillet and sear half the scallops for about 1 minute; turn over
and sear for another minute. Remove and set aside. Repeat with the
remaining scallops. Cooking in batches gives each scallop more room in the
pan; if the scallops are crowded and touch, they will stew more than sear.
Warm the pancetta discs in the same pan. Remove and drain on paper towels.
To serve: Pipe a crescent of sambal potatoes slightly to one side on each
plate. Spoon sauce and citrus around the rounded side of the potatoes.
Overlapping the potatoes slightly, place five scallops along the rounded
side of each mound of potatoes. Stand a pancetta disc between each scallop.
Place bits of oregano sprigs at the centers of the potato crescents.
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