Potato Crusted Scallops with Fondue Piquante
| Yield: | 1 Servings |
| Categories: |
| 5 | tb | Olive oil |
| 3 | tb | Chopped onions |
| 3 | tb | Chopped green bell peppers |
| 2 | tb | Chopped celery |
| 1 | tb | Seeded and minced jalapeno peppers |
| 1 | tb | Chopped garlic |
| 1 | tb | Chopped fresh thyme |
| 1 | tb | Chopped fresh oregano |
| Salt and cayenne | ||
| 1 | c | Peeled; seeded, and chopped tomatoes |
| 3 | Bay leaves | |
| 2 | c | Chicken stock |
| 1/4 | c | Heavy cream |
| 2 | White potatoes; peeled and cut in half | |
| White pepper | ||
| 8 | Sea scallops | |
| Essence | ||
| 4 | ts | Dijon mustard |
| Long chives |
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