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1
In a nonreactive saucepan, heat 2 tablespoons of the olive oil.
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2
When the oil is hot, add the onions peppers, celery, jalapenos, garlic, thyme, and oregano.
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3
Season with salt and cayenne.
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4
Saute for 2 minutes.
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5
Add the tomatoes, bay leaves and stock.
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6
Bring the liquid up to a boil and reduce to a simmer.
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7
Cook the sauce for 20 minutes.
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8
Remove the sauce from the heat.
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9
Using a hand-held blender, puree the sauce until smooth.
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10
Add the heavy cream and puree until incorporated.
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11
Reseason the sauce if needed.
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12
Using the Suzy Wong Threader, thread the potatoes through the machine, forming long curls of the potato.
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13
Season the potatoes with salt and pepper.
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14
Season the scallops with Essence.
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15
Rub each scallop with 1/2 teaspoon of the Dijon mustard.
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16
Fold four linen cloths in half.
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17
Divide the threaded potatoes between the four cloths.
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18
Divide the individual piles of potatoes in half.
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19
So you should have eight piles of threaded potatoes divided between four linen cloths.
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20
Place the scallops in the center of the potato piles.
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21
Wrap each scallop with the potatoes, covering the scallops completely.
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22
Tightly wrap the potato wrapped scallops up in the linen cloth.
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23
This will help the potatoes from discoloring too much.
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24
In a large saute pan, heat the remaining olive oil.
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25
When the oil is hot, pan-fry the potatoes for 3 minutes on each side or until the potatoes are golden brown.
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26
Remove the potatoes from the pan and drain on a paper-lined plate.
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27
Season with salt and pepper.
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28
To assemble, spoon a small pool of the sauce in the center each plate.
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29
Lay two potato crusted scallops in the center of the sauce.
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30
Garnish with long chives
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31
Combine all ingredients thoroughly.
