Pan Seared Diver Sea Scallops Accompanied By Potato-Cucumber Salad And Verjus Du Perigord Recipe

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Nutrition per serving    (USDA % daily values)
CAL
864
FAT
257%
CHOL
74%
SOD
36%

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Ingredients for 4 servings

3 tablespoons cornichon vinegar

1 tablespoon extra-virgin olive oil

8.8 ounces (250 grams) veal stock

.7 ounces (20 grams) sugar

1.1 ounces (30 grams) creme fraiche

5.30 ounces (150 grams) butter, room temperature

4.2 ounces (120 grams) Italian parsley leaves

5.3 ounces (150 grams) baking potatoes, like russets

8.8 ounces (250 grams) chicken stock

20 (Extra large, under 10 scallops per pound or U-10's) sea scallops

3.5 ounces (100 grams) European cucumber

1.8 ounces (50 grams) shallots, chopped

1.8 ounces (50 grams) cornichons, cut into brunoise

Salt and pepper

4 tablespoons extra-virgin olive oil

Salt

1 tablespoon butter

7.1 ounces (200 grams) verjus (vinegar from unripened white grapes)

3.5 ounces (100 grams) extra-virgin olive oil

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