Text 25647, 86 rader
Skriven 2012-06-02 15:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: far flung 744
=====================
-=> Quoting Michael Loo to Nancy Backus <=-
 
 ML> Scallop Pan Roast
 ML> soup, stew

I wonder how that dish got its strange name.

I first heard of the Grand Central Oyster Bar when I acquired a copy
of Craig Claiborne's New York Times Cookbook (purchased by my
parents in 1961, taken over by me in 1968 and still in use). I've
wanted to go there ever since.

Apparantly the secret to their clam chowder (in the 50's) was a
splash of oyster liqueur.

When I read about it's architecture, history and suppliers and
review their menu (http://oysterbarny.com) I start to drool.

And yes I noticed that their Dover dole was twice as much as most
of their other fish.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Coquille St. Jacques Savoie
 Categories: Scallops, Sauces, Condiments, French
      Yield: 6 servings

      1 c  Dry white wine
      1    Onion, stuck with a clove
      1 lg Bouquet Garni
      6    Peppercorns
    1/2 ts Salt
  1 1/2 lb Bay scallops
           SAUCE:
      1 tb Dijon mustard
    1/2 ts Dry English mustard
      1 ts Tomato paste
    1/2    Lemon, juice of
      4    Egg yolks
     10 tb Sweet butter
    Salt
    Freshly ground white pepper
      1 tb Finely chopped parsley
      2 ts Small capers, well drained
           GARNISH:
      1 tb Finely chopped chives
      2    Lemons, quartered

  Bouquet Garni - In a piece of cheesecloth, tie the following: 3 to
  4 sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2
  t dry thyme.  Leave the string long enough to hang the garni in
  the pot and tie the string to the pot handle for easy removal.

  In a large saucepan combine the wine, onion, Bouquet Garni and
  peppercorns. Season with salt and simmer, covered, for 20 minutes.
  Add the scallops. Cover the saucepan and simmer for 5 minutes.
  Remove the pan from the heat. Drain the scallops and keep them
  warm.

  In a bowl beat the mustards, tomato paste and lemon juice into a
  smooth paste. Add the egg yolks to the mustard mixture and beat
  until it is light and creamy. Melt the butter in the top part of
  the double boiler over hot water. The butter should be warm, NOT
  hot. Keep the water simmering and slowly whisk the yolk mixture
  into the melted butter. The sauce should get thick and creamy. Be
  sure not to let it come to a boil or the yolks will curdle. Remove
  the sauce from the heat. Season it with salt and pepper.  Add the
  parsley, capers and finally the warm well-drained scallops.  Serve
  immediately, garnished with chives and lemon quarters.

  Note: In certain regions of France this course is served
  surrounded by boiled potato balls and buttered carrots.

MMMMM


Cheers

YK Jim


... Why on earth do you need a canned version of a 2 ingredient drink?

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