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Ingredients

• For the Piperade:
• 1 1/2 oz. spanish olive Oil
• 1 sweet onion, finely diced
• 1 Tbsp. garlic, finely minced
• 1 fennel bulb, finely diced
• 1 red bell pepper, finely diced
• 4-5 Vine Ripened tomatoes, seeds removed and finely diced
• 1 serrano chili, roasted and finely diced
• Sherry vinegar, to taste
• smoked paprika, to taste
• kosher salt, to taste
• Finely minced chives
• For the horseradish Emulsion:
• 2 cups water
• 2/3 cup prepared horseradish
• 4 oz. unsalted butter
• kosher salt to taste
• 2 tsp. Lecithin
• For the Seafood:
• 8 ea., 5 oz. fillets, fresh King salmon, rolled into a roulade and held with a wooden skewer to hold its shape (optional)
• 8 ea., U-10 Diver scallops, scored on one side
• kosher salt
• cooking oil

Description

Piperade Is A Sauce From The Basque Region Of France. The Region Sits Right On The Border Of France And Spain Below The Pyrenees. I Love Serving This Sauce With Seafood. The Sauce Is Better When It Is Made A Few Hours A Head So The Flavors Can Meld.

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