Text 29347, 100 rader
Skriven 2012-09-08 15:00:00 av JIM WELLER (1:123/140)
Ärende: scallops 2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Salad of Seared Scallops, Haricots Verts
 Categories: Salads, Scallops, Beans, Nuts
      Yield: 8 Servings
 
    1/2 lb Haricots verts; (thin
           French green
           Beans), trimmed
      1 lb Sea scallops
    1/3 c  Extra-virgin olive oil
      3    Yellow bell peppers and
      3    Orange bell peppers; cut
           Into 2 by 1/4 inch strips
      2 lg Shallots; minced
      3 tb Sherry vinegar
    1/2 ts Sugar
      3 tb Walnut oil
      4    Heads radicchio; outer
           Leaves only
    1/3 c  Walnuts; toasted lightly
           And chopped
 
  In a saucepan of boiling salted water boil haricots verts until
  crisp-tender, 2 to 3 minutes.  Drain beans in a colander and
  refresh in cold water to stop cooking.  Pat beans dry and wrap in
  a kitchen towel. Beans may be prepared 1 day ahead and chilled,
  covered.
  
  Remove tough muscle from side of each scallop if necessary.  Halve
  scallops horizontally and pat dry.  Season scallops with salt and
  pepper.
  
  In a non-stick skillet large enough to hold scallops in one layer
  heat 1 tablespoon olive oil over moderately high heat until hot
  but not smoking and saute scallops until golden, about 2 minutes
  on each side.  Transfer scallops with a slotted spoon to a large
  bowl.
  
  In skilled heat 1 tablespoon remaining olive oil until hot but not
  smoking and saute bell peppers, stirring, until crisp-tender.
  Transfer bell peppers with slotted spoon to bowl with scallops.
  
  In skillet cook shallots in 1 tablespoon remaining olive oil over
  moderate heat, stirring, until softened.  Add vinegar, sugar,
  walnut oil, remaining olive oil, and salt to taste and simmer 1
  minute. Remove skillet from heat and let vinaigrette cool 5
  minutes.
  
  Divide radicchio among 8 plates.  Add beans and vinaigrette to
  scallop mixture and toss gently.  Divide salad among plates and
  sprinkle with walnuts.
  
  Recipe by: Gourmet December 1994 From: Barb At Pk
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Scallops and Blue Cheese Tart with Caramelised Onion
 Categories: Scallops, Pies, Cheese, Eggs
      Yield: 4 Servings
 
      1    Recipe pie crust pastry
      8 lg Scallops
      8    Red onions
    185 g  Blue cheese
     60 g  Mascarpone cheese
      1    Egg yolk
    110 g  Spinach leaves
           Vinegar
           Sugar
           Red wine
           Parsley
 
  To make this dish you need to cook the onions first.
  
  To do this thinly slice them and cook in a little olive oil. Slowly
  cook them for about 30 minutes with the vinegar.
  
  Roll out the pastry and line a greased tin with the thin pastry before
  making the filling. Make the filling by mixing the mascarpone and blue
  cheese together with the egg yolk and seasoning.
  
  Blind bake the pastry in a hot oven. Remove and fill with the mixture
  and the sliced scallops. Bake in the oven and remove from the tin.
  Serve with the onion jam on the side.
  
MMMMM

Cheers

YK Jim


... I regret people's widespread ignorance of science & basic economics.

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