| Description: | Day boat scallops, seared and simmered in t rich mushroom brandy sauce. Baked with duchess potatoes. |
| Date: | 9.12.18 |
| Allergens: | Gluten, onion, shellfish, dairy |
| Plating: | Scallop shells on oval plate |
| Price: | $ 25.00 |
| Portion | Plate Component | ||||
| 4 each | Diver scallops, sliced in half | ||||
| 2 oz. | Coquille Saint Jacques Sauce | ||||
| 2 each | Dutchess potatoes lined shells | ||||
| 2 Tbls. . | Grated gruyere cheese | ||||
Sliced the scallops in half, and season with salt and pepper. Heat the clarified butter over high heat, then sear the scallops on one side. Remove to a hotel pan, and cool.
Place three slices of scallop into the center of each shell, and ladle the sauce over each. Pipe the duchess potato around the edges as shown.
Transfer to hotel pan and cool. Cover, label, date and initial. Store refrigerated.
To serve, place two shells on a sizzle platter, and bake until completely hot. Serve with chosen side.