Combine all ingredients thoroughly.
Yield: 2/3 cup
In a nonreactive saucepan, heat 2 tablespoons of the olive oil. When the oil is hot, add the onions peppers, celery, jalapenos, garlic, thyme, and oregano. Season with salt and cayenne. Saute for 2 minutes. Add the tomatoes, bay leaves and stock. Bring the liquid up to a boil and reduce to a simmer. Cook the sauce for 20 minutes. Remove the sauce from the heat. Using a hand-held blender, puree the sauce until smooth. Add the heavy cream and puree until incorporated. Reseason the sauce if needed. Using the Suzy Wong Threader, thread the potatoes through the machine, forming long curls of the potato. Season the potatoes with salt and pepper. Season the scallops with Essence. Rub each scallop with 1/2 teaspoon of the Dijon mustard. Fold four linen cloths in half. Divide the threaded potatoes between the four cloths. Divide the individual piles of potatoes in half. So you should have eight piles of threaded potatoes divided between four linen cloths. Place the scallops in the center of the potato piles. Wrap each scallop with the potatoes, covering the scallops completely. Tightly wrap the potato wrapped scallops up in the linen cloth. This will help the potatoes from discoloring too much. In a large saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the potatoes for 3 minutes on each side or until the potatoes are golden brown. Remove the potatoes from the pan and drain on a paper-lined plate. Season with salt and pepper. To assemble, spoon a small pool of the sauce in the center each plate. Lay two potato crusted scallops in the center of the sauce. Garnish with long chives