Sautéed Scallop Nicoise

Chef Robert Barral
New England Culinary Institute
Recipe for 4 people

Ingredients:

• French Green Beans 1 #
• Red Bliss potatoes 2 #
• Black Nicoise olives ½ #
• Cherry Tomatoes (Oven dried) 1 #
• Scallops 8 each
• Quail eggs 8 each
• Olive Oil 3 oz
• Fresh Thyme & Rosemary 1 tsp
• Chopped parsley 1 tsp
• Chopped Garlic 1 tsp
• Salt & Pepper to taste

Procedure:

1) Prep the Nicoise salad:
Wash the red bliss potatoes and boil them in water until cooked. Cut in wedges then keep aside for last minute reheat. Wash and trim the green beans. Cook them in boiling salted water until cooked. Shock and reserve till last minute reheat. Cherry Tomatoes. Slice and place on a platter in a low heat oven for long enough to dehydrate them. (This process if done right could take up to a couple of hours) Crack the quail eggs in a cup and get them ready to fry at the last minute.

2) Sauté the Scallops:
In a Teflon pan, sauté the scallops with olive oil with salt and pepper.

3) Reheat the Nicoise Salad:
In a different Teflon pan, first place the potatoes cut in wedges and sauté them in olive oil, toss the green beans, add salt pepper, a few drops of red wine vinegar and more olive oil and finally ad the chopped herbs and the chopped garlic. Place in the center of the plate. The tomatoes and the olives go all around. Place the sautéed scallops on top and the fried quail eggs right on top of the scallops. Serve immediately.

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