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Many Onion Soup with Steamed Coriander Scallops

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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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