On Jun 17, 9:20*am, "Bob Terwilliger" >
wrote:
> Chester provided:
>
>
>
>
>
> > Grilled Scallops with Warm Potato and Bacon Salad
>
> > Categories: Main Dish, Brunch
> > Yield: 4-5 servings
>
> > Ingredients:
>
> > 1 1/2 quarts vegetable broth or water
> > 4 cloves garlic -- divided
> > 1 rosemary sprig
> > 1 thyme sprig
> > 1 bay leaf
> > 1 pound potatoes -- (3 medium) cut into 1 1/2 inch pieces
> > 1/4 pound bacon -- (about 5 slices) cut into 1 inch pieces
> > 4 shallots -- cut into thin slices
> > 1 tablespoon sherry vinegar
> > 4 ounces frise -- washed (about 4 cups)
> > 1 1/2 teaspoons salt -- divided
> > 3/4 teaspoon pepper -- divided
> > 1 1/2 pounds sea scallops
>
> > Directions:
>
> > In large saucepan, bring broth, 3 cloves of the garlic, the rosemary,
> > thyme and bay leaf to a boil over medium-high heat. Add potatoes and
> > boil, uncovered,10 to 13 minutes or until potatoes are just tender.
> > Drain potatoes, discarding herb sprigs and garlic cloves; set aside.
> > In large non-stick skillet, cook bacon over medium heat 8 to 10
> > minutes or until crisp. Drain bacon on paper towels; reserve bacon
> > fat. In same skillet, cook and stir potatoes in reserved
> > bacon fat 6 to 8 minutes or until golden brown. Mince the remaining
> > clove of garlic. Add garlic and shallots to the potato mixture; cook
> > and stir 2 to 3 minutes or until shallots are soft. Add reserved
> > cooked bacon and vinegar, mixing until combined. In large bowl, toss
> > potato mixture with frise . Season with 1/2 teaspoon of the salt and
> > 1/4 teaspoon of the pepper. Arrange salad evenly on 4 serving plates
> > and set aside. Meanwhile, season scallops with remaining 1 teaspoon
> > salt and 1/2 teaspoon pepper. Grill scallops over medium-hot coals (or
> > broil on rack of broiler pan 3 to 4 inches from heat) 4 to 6 minutes
> > or until scallops are cooked to desired doneness, turning once. Serve
> > with salad.
>
> > Recipe adapted from Chef Jason Miller of Moose's in San Francisco, CA
>
> Better than Chester's average recipe, but I continue to take issue with
> those who peel potatoes before boiling them. Everybody seems to prefer the
> taste of potatoes which are cooked in their skins and *then* peeled and cup
> up. Problem is, you have to do that while the potatoes are still hot, and
> not many cooks are willing to subject themselves to that kind of pain.
>
> Bob- Hide quoted text -
>
> - Show quoted text -

why peel the potatoes at all?