| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | lg | Red onion; sliced |
| 1 | lg | Yellow onion; sliced |
| 2 | Leeks julienned; white part only | |
| 5 | Shallots; sliced | |
| 1 | bn | Scallions; cut into 1-inch batons |
| 1/4 | c | Dijon mustard |
| 1 | c | Red wine |
| 1/4 | c | Worcestershire sauce |
| Salt and pepper | ||
| 1 | tb | Fresh thyme; minced |
| 4 | c | Chicken stock |
| 12 | sm | To medium sized scallops; muscle removed |
| 1 | bn | Scallions; 2-inch spears |
| 1/4 | c | Ground coriander |
| 1/2 | c | Curry powder |
| Thyme sprigs | ||
| Crispy fried onions |
INSTRUCTIONS
GARNISH In a heavy saucepan, saute the onions, leeks and shallots. Cook until deep golden and caramelized. Add the scallions and the mustard. Deglaze the pan with the wine and Worcestershire sauce. Cook until the liquid is reduced by three quarters. Season with salt and pepper. Add the thyme and chicken stock and simmer slowly until reduced by about one fifth. Check for seasoning. Spear the scallops on the prepared scallions. Season them with salt and coat with coriander. Place scallops in the steamer insert. Add the curry powder to the water in the bottom of the steamer. Bring to a boil. Place insert above the water and steam for 6 to 8 minutes until done. In a large soup plate, ladle the onion broth, making an island of onions in the middle. Lay 3 scallops around and garnish with thyme sprigs and crispy onions. Yield: 4 servings Recipe by: Cooking Live Show #CL9000 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997
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