Smoked Scallop Sandwich
- 1 dozen large sea scallops
- Essence, recipe follows
- 2 large baking potatoes (about 2 pounds), peeled and grated
- Freshly ground black pepper
- 3 tablespoons plus 2 teaspoons olive oil
- 1/2 cup vegetable oil
- 2 cups mache lettuce (packed) or any other mild baby lettuce
- 1/2 cup sour cream
- 2 tablespoons white wine
- 2 tablespoons thinly sliced chives
- 1 tablespoon finely chopped fresh parsley leaves
ESSENCE (EMERIL'S CREOLE SEASONING):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yields: about 2/3 cup
Prepare the stovetop smoker.
Season the scallops with Essence. Place the scallops in the smoker and smoke for about 8 to 10 minutes. Remove from the smoker and cool. Slice the scallops into thin slices, about 1/4-inch thick. Set aside. Wrap the grated potatoes in a large clean towel and squeeze out the excess starch. Get them as dry as possible. Unwrap and put the potatoes in a large mixing bowl. Season with salt and pepper. Add 2 tablespoons plus 2 teaspoons olive oil. Mix well. Form the mixture into 12 small patties, about 1 to 1 1/2 inches thick.
Heat the vegetable oil in a large nonstick skillet over medium heat. Fry the cakes, several at a time, until they are golden brown and cooked through, about 3 to 4 minutes on each side. Remove and drain on paper towels. Set aside. In small mixing bowl, toss the lettuce with the remaining tablespoon of oil. Season with salt and pepper. Mix well. In another small bowl, combine the sour cream, white wine, and chives. Season with salt and pepper. Mix well.
To assemble, place on potato cake in the center of each plate. Fan several slices of the scallop over the potato. Drizzle the scallop with some of the chive cream. Mound some of the lettuce on top of the scallops. Top each sandwich with the remaining potato cakes. Garnish with a drizzle of the remaining chive cream and parsley.