| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish/sea, Main dish, Soup/stews | 4 | Servings | |
INGREDIENTS
| 1 | Bunch flat-leaf parsley (about 2 C) | |
| 1 | Bunch watercress (about 1 1/2 C), tough stems removed | |
| 2 | Shallots, coarsely chopped | |
| 1 1/2 | c | Water |
| 1 | ts | Salt, plus more for scallops |
| 16 | Sea scallops (about 1 lb) | |
| Freshly ground pepper | ||
| 1 | ts | Olive oil |
| 1 | ts | Unsalted butter |
INSTRUCTIONS
1. In a medium saucepan, combine 1 1/2 C parsley, 1 C watercress, shallots, water, and 1 t salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Strain; reserve liquid, Set aside. 2. Season scallops on both sides with salt and pepper. Heat 1/2 t oil and 1/2 t butter in a large skillet over medium heat. Cook half the scallops for 5 minutes, or until golden brown. Turn and cook for 3 more minutes. Keep warm; repeat process. 3. Return broth to a boil. In a blender, combine remaining parsley and watercress with hot broth. Cover blender with a towel to absorb any splashes, hold top firmly in place, and puree. Strain, and adjust seasonings. Pour broth into serving dish; place scallops on top. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on Feb 3, 1997.
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