Scallops with Mustard Sauce

By cacelias

I had this menu at a cooking class at Cook's Wares. It was delicious. However, you need a Japanese Mandolin to make the potatoes the right consistency to wrap the sea scallops in. I also have been unsuccessful at finding Purple Mustard, even at Jungle Jims. It is from France, a combination of dijon mustard and red wine.

Recipe from Jump Cafe & Bar, Cook's Wares, June 2001

Ingredients

• Potato Encrusted Sea Scallops:
• 4 large sea scallops
• 1 Idaho potato
• Caramelized Shallots:
• 6 shallots
• Purple Mustard Sauce:
• 1 cup purple mustard (red wine and dijon mustard)
• 1/4 cup olive oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallots
• 1 tablespoon sour cream

Preparation

Step 1

To make the Potato Encrusted Sea Scallops:
Press scallops between paper towels to get out the moisture. Season with salt and pepper. Run the potato through the japanese mandolin. This will produce long spaghetti type noodles. Wrap this potato mixture around each of the scallops and season with salt and pepper. Cook the scallops in very hot pan with olive oil, turning to brown all sides. Saute 4 at a time, after brown, put in oven to heat scallops at 375 degrees for 2-3 minutes.

Caramelized Shallots:
Julienne shallots and cook over very low heat in olive oil with salt and pepper until caramel in color.

Purple Mustard Sauce:
Mix the purple mustard and chopped garlic and shallots. Slowly add the olive oil, whisking continuously as you add the oil so it doesn't break. Add the sour cream to make the mixture creamy.

Serve the Sea Scallops with the caramelized shallots and purple mustard as dipping sauce.