| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Caribbean |
Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Scallops |
| 3 |
tb |
Butter |
| 3 |
tb |
Chopped green onion |
| 1 |
|
Bay leaf |
| 1 |
pn |
Thyme |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Dry white wine |
| 2 |
|
Red bell peppers |
| 1 |
c |
Chicken broth |
| 1/2 |
c |
Dry white wine |
| 1 |
ts |
Fresh basil (or 1/2 tsp. dry basil |
| 1 |
c |
Butter |
INSTRUCTIONS
SAUCE
To prepare scallops, rinse and drain them and place on wooden skewers. Put
butter, green onion and spices in large shallow pan. Stir and cook until
onion is soft. Add wine and enough water to cover scallops when placed in
pan. Bring to a boil, then reduce heat to low. Add scallops on their wooden
picks and cook gently, but do not boil, for about 3 to 4 minutes. For
sauce, place peppers in baking pan and bake in a 450 oven, turning often
until skins are blistered and black, about 35 minutes. Place peppers in a
plastic bag. When cool, peel off skins and remove stem and seeds. Whirl
peppers in a blender with broth and wine until smooth. Pour mixture into
pan. Add basil. Boil until reduced. Add butter, a little at a time,
stirring constantly to incorporate. Serve sauce under scallops. Makes 6
servings. From: The Sugar Mill Hotel Cookbook; A Caribbean Cooking
Adventure
Posted to MC-Recipe Digest V1 #929 by Nancy Berry <nlberry@prodigy.net> on
Nov 28, 1997
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