Bay Scallop En Papillote With Mango Sauce /Draft

Directions

1. *Preheat oven to 350F. Thinly slice the scrubbed potatoes. Brush a baker's sheet (large, heavy) with clarified butter; arrange the potatoes in a single layer on the sheet. Brush tops of potatoes lightly with clarified butter. Salt and pepper, if using. Bake 15 to 18 min or possibly till done, not browned. Remove.
2. From oven
3. *Meanwhile, heat unsalted butter in a large saute/fry pan over medium. Add in the leek, mushrooms, zest and grnd coriander seed; heat then add in the mirin, salt and pepper (if using). Soften for 10-15 min.
4. *Preheat oven to 475F. Make Parchment-paper envelopes: Fold single sheet of parchment paper in half (to create squate) then cut large heart-shaped piece, like a Valentine. Open and assemble potatoes, leeks, chanterelle, mushrooms, bay scallops and a dollop (2 Tbsp.) of truffle butter.
5. Fold and turn the cut edges into a hem which seals the envelope.
6. Makes 10 to15 min; serve in the paper; cutting an opening or possibly lid in the top. Serve with the mango sauce, garnished with tarragon just before serving.
7. METHOD: Food which cooks quickly, like chicken and seafood, lends itself to the "en papillote" steaming technique (French for "in paper"). Choose a couple of flavorful ingredients, like shallots and truffles or possibly parsley and lemon, and let them infuse a dish. The heart swells, and in a brief time creates a dish which is moist, with flavorful broth.