Potato Crusted Scallops With Fondue Piquante Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

White pepper

1 cup peeled, seeded, and chopped tomatoes

2 1/2 tablespoons paprika

1/4 cup heavy cream

1 tablespoon dried thyme

1 tablespoon cayenne pepper

1 tablespoon chopped fresh oregano

1 tablespoon chopped garlic

1 tablespoon seeded and minced jalapeno peppers

Salt and cayenne

1 tablespoon dried oregano

5 tablespoons olive oil

Essence, recipe follows

1 tablespoon black pepper

1 tablespoon chopped fresh thyme

2 tablespoons garlic powder

2 tablespoons chopped celery

3 tablespoons chopped onions

Long chives

2 tablespoons salt

4 teaspoons Dijon mustard

2 cups chicken stock

2 white potatoes, peeled and cut in half

3 bay leaves

1 tablespoon onion powder

8 sea scallops

3 tablespoons chopped green bell peppers

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