| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Red onion, sliced |
| 1 |
|
Yellow onion, sliced |
| 2 |
|
Leeks julienned, white part |
|
|
only |
| 5 |
|
Shallots, sliced |
| 1 |
|
Scallions, cut into 1-inch |
|
|
batons |
| 1/4 |
c |
Dijon mustard |
| 1 |
c |
Red wine |
| 1/4 |
c |
Worcestershire sauce |
|
|
Salt and pepper |
| 1 |
T |
Fresh thyme, minced |
| 4 |
c |
Chicken stock |
| 12 |
|
To medium sized scallops |
|
|
muscle removed |
| 1 |
|
Scallions, 2-inch spears |
| 1/4 |
c |
Ground coriander |
| 1/2 |
c |
Curry powder |
|
|
Thyme sprigs |
|
|
Crispy fried onions |
INSTRUCTIONS
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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