We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Prayer: Don't give God instructions -- just report for duty!

Diver Scallops With Vegetable Ragout And Caviar

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Vegetables Mexican 4 Servings

INGREDIENTS

Salt
Freshly-ground white pepper
6 Potatoes, unpeeled
4 oz Brussels sprouts
1 Carrot, peeled diced
1/4 c Heavy cream
2 T Unsalted butter, cut up
2 T Vegetable oil
12 Sea scallops -, abt 1 lb
2 T Chopped chives
2 oz Osetra caviar
=== SCALLOP-BUTTER SAUCE ===
Reserved muscle flaps
1/4 c Water
1/4 c Dry white wine
1/2 c Heavy cream
8 T Unsalted butter, cut up
Salt
Freshly-ground white pepper

INSTRUCTIONS

To make the Scallop Butter Sauce: Combine the reserved scallop  scraps,
1/4 cup water, and the white wine in a small nonreactive  saucepan. Set
the pan over medium-high heat, and bring to a boil.  Cook until the
liquid has reduced by half, about 7 minutes. Add  cream; boil until
liquid has reduced by half, about 10 minutes.  Remove pan from heat,
and whisk in the butter, piece by piece. Season  with salt and pepper.
Serve warm. Remove and reserve small muscle  flaps from sea scallops.
Bring a stockpot of lightly salted water to  a boil over high heat. Add
the potatoes, and cook until tender, 15 to  20 minutes. Drain potatoes.
Cut potatoes into 1/3-inch-thick rounds,  and transfer to a bowl. Set
aside. Bring a stockpot of lightly salted  water to a boil over high
heat, and prepare an ice bath. Trim bottoms  from Brussels sprouts.
Peel away the inner leaves, one by one. Add  carrot to boiling water,
and cook until tender, about 4 minutes.  Using a slotted spoon,
transfer carrot to bowl with the potatoes. Add  the leaves of the
Brussels sprouts to the boiling water, and cook  until just tender,
about 3 minutes. Using a slotted spoon, transfer  leaves to the ice
bath to stop the cooking process. Drain in a  colander, and add leaves
to bowl with carrots and potatoes. In a  medium saucepan, bring 1 cup
water to a boil. Add the cream, and  return to a boil. Boil 2 minutes,
reduce heat to low, and whisk in  the butter, piece by piece. Add the
reserved potatoes, carrots, and  brussels sprouts. Season with salt and
pepper. Cook until the  vegetables are heated through, keep warm. In a
12-inch nonstick saute  pan, heat the oil over high heat until very hot
but not smoking.  Season the scallops with salt and pepper. Cook
scallops until golden  brown on bottoms, about 3 minutes. Using kitchen
tongs, turn  scallops; reduce heat to medium. Cook scallops until other
sides have  browned, but are still rare inside, about 2 minutes.
Reserving 1 cup  vegetable ragout, divide equal amounts of the
remaining ragout among  four warm dinner plates. Arrange 3 scallops on
top, then top each  with 1/4 cup reserved ragout. Spoon the
scallop-butter sauce around  the plates, and sprinkle with chives.
Garnish each dish with equal  amounts of caviar, and serve immediately.
Serves 4.  Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"  Per serving: 642 Calories (kcal); 52g Total
Fat; (72% calories from  fat); 6g Protein; 38g Carbohydrate; 139mg
Cholesterol; 46mg Sodium  Food Exchanges: 2 Grain(Starch); 0 Lean Meat;
1 Vegetable; 0 Fruit;  10 1/2 Fat; 0 Other Carbohydrates  Recipe by:
Recipe from Alfred Portale  Converted by MM_Buster v2.0n.

A Message from our Provider:

“JOY – Jesus first, Others next, You last forever!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 697
Calories From Fat: 464
Total Fat: 52.7g
Cholesterol: 137.5mg
Sodium: 266.1mg
Potassium: 1269.6mg
Carbohydrates: 50g
Fiber: 6.9g
Sugar: 3.4g
Protein: 7.3g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?