| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 16 | Scallops | |
| 1/2 | c | Water |
| 1/2 | c | Dry white wine |
| 1 | Shallot, roughly chopped | |
| 1 | Bouquet garni, consisting | |
| of 1 bay leaf 1 sprig | ||
| fresh thyme and 3 stalks | ||
| of parsley | ||
| 6 | Black peppercorns | |
| Dry crushed Habaneros to | ||
| taste | ||
| 4 | T | Hot water |
| 1 1/4 | c | Heavy cream |
| 3 | T | Fresh chopped parsley |
| Salt and pepper |
INSTRUCTIONS
Put the scallops into a large shallow pan together with the water, wine, shallot, bouquet garni and peppercorns. Cover the pan and bring the liquid almost to the boil. Remove the pan from the heat and leave the scallops to poach in the hot liquid for 10 to 15 minutes. The scallops are cooked when they are just firm to the touch. Remove them from the liquid and keep warm on a clean plate. Strain the scallop cooking liquid in a small saucepan and bring to the boil. Let the loquid boil rapidly until it is reduced by about half. Mix the dry crushed habaneros with the hot water (4 tbsps) and add this to the reduced cooking liquid. Add heavy cream and season to taste. Bring the sauce back to just below boiling point. Arrange the scallops on a serving plate and pour a little of the sauce over them before serving. Serves 4. "Luis K. Ayala" <ayalal@txswu.edu> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 123
Total Fat: 14g
Cholesterol: 51.2mg
Sodium: 30.9mg
Potassium: 403mg
Carbohydrates: 19g
Fiber: <1g
Sugar: <1g
Protein: 3.4g