Potato Encrusted Sea Scallops with Bloody Mary Sauce Recipe Video

Directions MAKING 1. In a pot with salted boiling hot water, add the parsley. Blanch the leaves for a few seconds and immediately transfer it in ice water. Gently squeeze the excess water out of the parsley and place in a blender.

Pour in the olive oil and puree it. Strain the contents in cheesecloth and set aside.

For the bloody mary: In a mixing bowl add the tomato juice, lemon juice, veal stock, green onion, cumin, kosher salt, pepper, Worcestershire sauce, celery seed, horseradish and mix until well combined.

For the sea scallops: Plate the scallops and season them with salt and pepper. Dredge these scallops in wondra flour and pat the shredded potato on the top.

In a saute pan over medium high, heat the oil and place the scallops 2 at a time with the potato side down and fry for 2 minutes on each side.

SERVING 6. Serve the sea scallops with the bloody mary and parsley sauce.