recipes

2 0 0 6 Rising Stars*

Seared Day Boat Sea Scallops

Yield: 4 servings.

SUGAR SNAP SEA FOAM:

2 cups sugar snap peas

2 cups cream

1 cup fresh spinach

TOMATO FONDUE:

6 Roma tomatoes

1 white onion, finely diced

2 cloves garlic, minced

1

? cup dry white wine

CAULIFLOWER:

1 head cauliflower

2 cups cream

1 cup water

SCALLOPS:

4 scallops

2 Tbsp. butter

3 sprigs thyme

? cup wine-cured sausage, finely diced

? cup sugar snap peas, cut on a bias

For sugar snap pea foam: Roughly chop sugar snap peas; combine them in pot with cream, and cook for about 10-15 minutes. Put into a blender. Add the spinach and blend until smooth.

For tomato fondue: Preheat oven to 400?F. Blanch Roma tomatoes in hot salted water for 15 seconds. Cool in an ice bath and then remove the skins. Open up tomatoes and discard all seeds. Rough-chop tomato and set aside. (Whole canned tomatoes may also be used.) Sweat the onion and garlic in a touch of olive oil, then add tomato paste, followed by white wine. Cook down and then add the tomato. Put the pan in oven and continue cooking untif mixture becomes dry, about 30 minutes.