Text 20085, 79 rader
Skriven 2009-01-26 00:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Barnyard Dance
==========================
-=> Quoting Dave Drum to Michael Loo <=-

 DD> I am now sort of a surrogate grandpa for her chirrun.

Which can be a very pleasant duty. Roslind and I have collected a
few who aren't related as well as our own.

In the blog preamble this recipe got high praise and the photo
looked great; I am going to try this ne.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cream Of Scallop Soup
Categories: Soups, Scallops, Wine, Eggs, Dairy
  Servings: 4

    3/4 lb sea scallops
           Salt
      1 c  white fish stock
    1/2 c  dry white wine
      1 sm shallot, chopped
      1    thyme sprig
    3/4 c  creme fraiche
      2 lg egg yolks
           Black pepper
      2 TB finely chopped chives

Be sure to read through this entire recipe before you start. Once
you begin, you'll want to move quickly, or else the scallops will
get cold. You can make the white fish stock ahead of time.

Rinse the scallops, and then pat them dry. Quarter them, and season
them with 1/8 tsp. salt.

In a heavy medium saucepan, combine the stock, wine, shallot, thyme,
and 1/2 tsp. salt. Bring to a boil over medium-high heat, cover, and
boil for 5 minutes. Strain through a fine-mesh sieve into a bowl,
pressing on the solids before discarding them. Return the liquid to
the saucepan. Bring it to a boil, then stir in the scallops and
simmer, covered, stirring occasionally, until the scallops are just
cooked through, about 2 minutes. (Do not overcook. If anything,
leave them rare; they will continue to cook after you remove them
from the heat.) Remove the scallops with a slotted spoon, and keep
them warm, covered. Reserve the cooking liquid in the saucepan.

Meanwhile, put the creme fraiche in a small saucepan, and bring it
to a simmer over medium-low to medium heat. Simmer until it reduces
slightly, about 3 minutes. Add it to the cooking liquid in the
medium saucepan, stir well, and simmer together for another 3
minutes.

In a small bowl, whisk together the egg yolks, 1/4 cup of the creme
fraiche-cooking liquid mixture, and 1/4 tsp. pepper. Add half of the
remaining creme fraiche mixture to the yolk mixture in a slow
stream, whisking constantly. Then pour it all back into the medium
saucepan, whisking. Cook over very low heat, whisking, until just
slightly thickened, about 1 minute. Do not boil. Remove from the
heat, taste for seasoning, and salt as needed.

Divide the scallops among 4 small soup bowls, and then ladle the
soup on top. Sprinkle with chives. Serve immediately.

Adapted from Gourmet and The Nouvelle Cuisine of Jean & Pierre
Troisgros

From: Http://Orangette.Blogspot.Com/
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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