| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | English | Fish | 6 | Servings |
INGREDIENTS
| 1 | c | Dry white wine |
| 1 | Onion, stuck with a clove | |
| 1 | lg | Bouquet Garni* |
| 6 | Peppercorns | |
| 1/2 | ts | Salt |
| 1 1/2 | lb | Bay scallops |
| 1 | tb | Dijon mustard |
| 1/2 | ts | Dry English mustard |
| 1 | ts | Tomato paste |
| 1/2 | Lemon, juice of | |
| 4 | Egg yolks | |
| 10 | tb | Sweet butter |
| Salt | ||
| Freshly ground white pepper | ||
| 1 | tb | Finely chopped parsley |
| 2 | ts | Small capers, well drained |
| 1 | tb | Finely chopped chives |
| 2 | Lemons, quartered |
INSTRUCTIONS
SAUCE GARNISH * Bouquet Garni - In a piece of cheesecloth, tie the following: 3 to 4 sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry thyme. Leave the string long enough to hang the garni in the pot and tie the string to the pot handle for easy removal. In a large saucepan combine the wine, onion, Bouquet Garni and peppercorns. Season with salt and simmer, covered, for 20 minutes. Add the scallops. Cover the saucepan and simmer for 5 minutes. Remove the pan from the heat. Drain the scallops and keep them warm. In a bowl beat the mustards, tomato paste and lemon juice into a smooth paste. Add the egg yolks to the mustard mixture and beat until it is light and creamy. Melt the butter in the top part of the double boiler over hot water. The butter should be warm, NOT hot. Keep the water simmering and slowly whisk the yolk mixture into the melted butter. The sauce should get thick and creamy. Be sure not to let it come to a boil or the yolks will curdle. Remove the sauce from the heat. Season it with salt and pepper. Add the parsley, capers and finally the warm well-drained scallops. Serve immediately, garnished with chives and lemon quarters. Note: In certain regions of France this course is served surrounded by boiled potato balls and buttered carrots. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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