Scallops Newburg-Stuffed Potatoes

by Rachael Ray Show Staff 5:00 PM, June 30, 2009

Aired June 30, 2009

Serves 4 servings
4 leftover baked potatoes
2 tablespoons butter
2 tablespoons EVOO - Extra Virgin Olive Oil
1 small onion, finely chopped
Salt and freshly ground black pepper
1 tablespoon pimiento
2 tablespoons flour
3/4 cup dry white wine (eyeball it)
2 cups chicken stock or clam juice
1/2 cup heavy cream (eyeball it)
A pinch freshly grated nutmeg
Hot sauce, to taste
6 large sea scallops, cut into quarters
1/4 pound Gruyere cheese, grated
20 blades (a small handful) chives, chopped

Preheat oven to 400F.

Once the potatoes are cool enough to handle, slice a thin piece off of the tops of potatoes lengthwise you want to slice off less than 1/4 of the potato. Scoop out the potato flesh from both cuts of the potato into a mixing bowl and transfer the potato boats to a baking sheet. With a fork or potato masher, smash up the potato in a bowl until somewhat smooth.

Place a medium-size skillet over medium high heat with the butter and 2 turns of the pan of EVOO, about 2 tablespoons. Once the butter has melted and the skillet is hot, add the onion, salt and freshly ground black pepper and cook, stirring frequently for 2-3 minutes, until the onions start to get tender. Add the pimiento, sprinkle the onions with the flour, stir to combine and cook for 1 minute. Add the wine, and whisk in the stock and cream. Season the mixture with some salt, pepper, nutmeg and hot sauce to taste. Bring up to a bubble, add the scallops and simmer for 1 minute.

Fold the scallop mixture into the smashed-up potatoes. Taste and re-season with salt and pepper.

Pile the mixture into the potato boats and top with the Gruyere cheese. Pop into the oven to melt and brown the cheese. Before serving, garnish with the chopped chives.