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Roasted U-10 Day Boat Scallops with Potatoes Mousseline and Jus de Veau
Makes 4 Servings
*1 1/2 lbs. Yukon Gold potatoes
*1/4 cup heavy cream
*1/3 stick butter
*4 U-10 Day Boat scallops
*Olive oil
*1/2 tbls. Tomato Concasse (a mixture of chopped tomatoes)
*Chervil, a few sprigs
*Veal stock (optional)
1Simmer potatoes in water until cooked (a small knife can penetrate with resistance.) Drain potatoes and peel while hot. Put potatoes through a "ricer" and return to the pot. Add warm heavy cream and butter. Mix with a whisk. Season with salt. Keep warm.
2Season each side of the scallops with salt and pepper. Saute the scallops with some olive oil for about one minute on each side on medium heat.
3To serve: Place one scoop of potatoes in the center of each bowl. Put the scallops on top. Put a little of the tomato concasse and chervil on top of the scallop. Finish with a tablespoon of veal stock around the potatoes.
Executive Chef Julian Serrano, Picasso at the Bellagio, Las Vegas, NV