| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | New imports, Meat – seaf | 1 | Servings | |
INGREDIENTS
| 1 | tb | Oil; for cooking |
| 6 | Larg e sea scallops | |
| 1 | tb | Sour cream |
| 1 | ts | Chives; chopped |
| 1 | ts | Chervil; chopped |
| 1/2 | c | Yellow tomato puree |
| 1/2 | c | Red tomato puree |
| 2 | Sprigs chervil | |
| Salt and pepper |
INSTRUCTIONS
Heat the oil in a medium saute pan. Slice each scallop into 3 pieces, and season with salt and pepper on both sides. Quickly sear the scallops on both sides. Be careful not to overcook. Remove and place on a plate to cool. In a small bowl, combine the sour cream, chives, and chervil, and season with salt and pepper. Set aside. Build your funky parfaits in two parfait glasses.. Spoon 2 tablespoons yellow puree into each glass, followed by three slices of scallop, 2 tablespoons red puree, three slices scallops, 2 tablespoons yellow puree, three scallops, 2 tablespoons red puree. Top each with 1 tablespoon herb cream and garnish with the chervil sprig. Refrigerate for 1 hour before serving Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 07:45:16 -0700 From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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