Text 29558, 103 rader
Skriven 2012-09-13 08:30:00 av JIM WELLER (1:123/140)
Ärende: Scallops 3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan Fried Scallops on Pepperonata
 Categories: Scallops, Bacon, Ham, Salads
      Yield: 4 Servings
 
           Scallops
      1 lg Potato
           Some clarified butter
           FOR THE PEPPERONATA:
      4    Red peppers
      4    Yellow peppers
      2    Onions
      6    Plum tomatoes
           Plenty of olive oil
           Garlic clove
      1 pn Sugar
           TO SERVE:
           Crispy pancetta
           Chopped parsley
           Selection of frisse lettuce;
           -chervil, basil,
           -tarragon and dill
           -for the salad
 
  Cut the potato into a cylinder and cut thin slices on a mandolin.
  Blanch these in clarified butter. Cool and place slices on a
  baking parchment. Put 2 slices on top of one another. Place a
  scallop on the potato. Cool. Turn over and the potato will have
  set on top of the scallop.
  
  Pan fry potato side down, it will go golden brown and set on the
  scallop. Turn over to caramelise the scallop.
  
  For the pepperonata: slice the peppers and onions. Cut the
  tomatoes into 8. Sweat the onions in plenty of olive oil. Add some
  chopped garlic and then add the peppers. Cook for 8 minutes and
  then add the tomatoes. Season, add a little sugar. When soft add
  olive oil.
  
  Make mash in the usual way, add lots of chopped parsley.
  
  To serve: Place a cutter in the centre of a plate and full with
  mash. Place the pepperonata around the plate. Place the scallops
  on plate. Put a criss cross of crispy pancetta over the potato.
  Top with a small selection of the salad.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan Seared Sea Scallops with Fresh Herb Sauce
 Categories: Scallops, Sauces, Herbs
      Yield: 2 Servings
 
      8 lg Sea scallops
      2 tb Unsalted butter
      2    Shallots; chopped fine
    1/4 c  Reisling wine
      1 tb White vinegar
    1/2 c  Fish stock
      2 tb Extra-virgin olive oil
           Coarse salt
           Freshly-ground white pepper
      1 tb Vegetable oil; for cooking
      2 tb Finely-chopped fresh herbs;
           Parsley; chives, tarragon
 
  Heat 1 tablespoon butter in a small saucepan over medium heat.
  Saute shallots until soft. Add wine and vinegar; reduce until
  nearly evaporated. Add fish stock, and bring to a gentle boil. Add
  1 tablespoon olive oil, and whisk until well blended.
  
  Strain the resulting sauce through a fine sieve into a blender;
  return shallots to saucepan. Add 1 tablespoon butter, and 1
  tablespoon olive oil, and blend until emulsified, about 10
  seconds. Return liquid to pan.
  
  Heat a 10-inch saute pan on medium-high heat. Season both sides of
  scallops with salt and pepper to taste. Add vegetable oil. When
  hot but not smoking, add scallops and more oil if needed.
  
  Add herbs to sauce; blend well. Place scallops on a plate;
  surround with sauce; serve.
  
  Serves 4 as a first course, 2 as a main course.
  
  Source: Martha Stewart Living Magazine, Feb 1997

  Formatted by Lynn Thomas
  
MMMMM

Cheers

YK Jim


... I was busy alphabetizing my Scotch this morning

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