Bay Scallop En Papillote With Mango Sauce /draft
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Entertainin, Martha stew, Menu | 2 | Servings |
INGREDIENTS
| 2 | New potatoes, thinly sliced | |
| with peel on | ||
| 2 | T | Clarified butter |
| Clean Trim and Thinly | ||
| Slice- | ||
| 2 | Leeks | |
| 1/2 | c | Chanterelle mushrooms |
| 1/2 | c | Mushrooms |
| 2 | T | Mirin sweet vinegar |
| additions- | ||
| 2 | T | Unsalted butter, may be |
| doubled | ||
| 2 | t | Orange zest, threads |
| 1/4 | t | Coriander seed, crushed |
| 2 | Sheets parchment paper, or | |
| foil | ||
| 6 | oz | Bay scallops, cleaned and |
| dried | ||
| 4 | T | Truffle butter, or to taste |
| Mango | ||
| Dried apricots | ||
| Some acid | ||
| Tarragon, to serve |
INSTRUCTIONS
Preheat oven to 350F. Thinly slice the scrubbed potatoes. Brush a baker's sheet (large, heavy) with clarified butter; arrange the potatoes in a single layer on the sheet. Brush tops of potatoes lightly with clarified butter. Salt and pepper, if using. Bake 15 to 18 minutes or until done, not browned. Remove. From oven *Meanwhile, heat unsalted butter in a large saute pan over medium. Add the leek, mushrooms, zest and ground coriander seed; heat then add the mirin, salt and pepper (if using). Soften for 10-15 minutes. *Preheat oven to 475F. Make Parchment-paper envelopes: Fold single sheet of parchment paper in half (to form squate) then cut large heart-shaped piece, like a Valentine. Open and assemble potatoes, leeks, chanterelle, mushrooms, bay scallops and a dollop (2 tablespoons) of truffle butter. Fold and turn the cut edges into a hem that seals the envelope. Makes 10 to 15 minutes; serve in the paper; cutting an opening or lid in the top. Serve with the mango sauce, garnished with tarragon just before serving. SOURCES (12 Nov 97) Recipe by Katy Sparks, Executive chef, Quilty's, 177 Prince Street, New York, NY. draft: phannema@wizard.ucr.edu (13 nov 97) METHOD: Food that cooks quickly, like chicken and seafood, lends itself to the "en papillote" steaming technique (French for "in paper"). Choose a couple of flavorful ingredients, like shallots and truffles or parsley and lemon, and let them infuse a dish. The heart swells, and in a brief time creates a dish that is moist, with flavorful broth. Recipe by: Martha Stewart Living, TV, Nov 12, 1997 Posted to MC-Recipe Digest V1 #907 by KitPATh <phannema@wizard.ucr.edu> on Nov 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 455
Calories From Fat: 105
Total Fat: 12.1g
Cholesterol: 30.5mg
Sodium: 2049.9mg
Potassium: 721.5mg
Carbohydrates: 58.4g
Fiber: 18.7g
Sugar: 23.1g
Protein: 3.2g