MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan Fried Scallops on Pepperonata
Categories: Seafood, Pork, Vegetables, Greens
Yield: 4 Servings

Scallops
1 lg Potato
Clarified butter

MMMMM------------------------PEPPERONATA-----------------------------
4 lg Red bell peppers
4 lg Yellow bell peppers
2 lg Onions
6 Plum tomatoes
Plenty of olive oil
cl Garlic; or more
1 pn Sugar

MMMMM--------------------------TO SERVE-------------------------------
Crispy pancetta
Chopped parsley
Selection of frisse lettuce,
- chervil, basil, tarragon
- and dill for the salad

Cut the potato into a cylinder and cut thin slices on a
mandolin. Blanch these in clarified butter. Cool and place
slices on a baking parchment. Put 2 slices on top of one
another. Place a scallop on the potato. Cool. Turn over
and the potato will have set on top of the scallop.

Pan fry potato side down, it will go golden brown and set
on the scallop. Turn over to caramelise the scallop.

For the pepperonata: slice the peppers and onions. Cut the
tomatoes into 1/8ths. Sweat the onions in plenty of olive
oil. Add some chopped garlic and then add the peppers.
Cook for 8 minutes and then add the tomatoes. Season, add
a little sugar. When soft add olive oil.

Make mash in the usual way, add lots of chopped parsley.

To serve: Place a cutter in the centre of a plate and full
with mash. Place the pepperonata around the plate. Place
the scallops on plate. Put a criss cross of crispy
pancetta over the potato. Top with a small selection of
the salad.

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