• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Scallops Pizzelle

  • Recipe Submitted by on

Category: Seafood, Main Dish

 Ingredients List

  • Garlic head
  • Egg yolks -- lg
  • 2 tb Oil -- olive
  • 1 tb Lemon juice
  • 3/4 c Clam juice
  • 1 c Butter, unsalted -- melted
  • 3/4 c Wine -- dry white
  • 3 1/2 oz Pepper, red, roasted --
  • Well
  • Patted dry
  • Drained
  • 2 tb Tomato paste
  • 4 Tomatoes, sun-dried in oil
  • SCALLOPS-----
  • 1/4 lb Bacon, slab or pancetta
  • 12 Scallops -- sea
  • Diced
  • 8 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 3/4 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 1/4 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 1/4
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 1/4 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.

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