| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
French |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
|
Green pepper |
| 1 |
|
Carrot |
| 1 |
|
Red pimiento |
| 1 |
|
Leek |
| 1/2 |
c |
Dry white wine |
|
|
Salt & pepper |
| 1 1/2 |
lb |
Fresh bay scallops |
|
|
Chilled lettuce leaves |
| 6 |
|
Sprigs parsley |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig thyme |
| 1/3 |
c |
Dill vinegar |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Peanut oil |
| 1 |
tb |
Chopped fresh dill |
INSTRUCTIONS
BOUQUET GARNI
DILL VINEGAR DRESSING
Finely julienne vegetables. Bring water and wine to full boil with bouquet
garni. Plunge vegetables into boiling liquid & cook until liquid returns to
boil. Remove vegetables with skimmer & plunge into cold water. Season with
salt and pepper & cool in deep bowl. Return broth to boil & add scallops.
Cook for 30 seconds, then drain and cool in separate bowl. Pour equal parts
of Dill Vinegar Dressing over the vegetables & the scallops. Cover each
bowl & marinate in refrigerator for a minimum of 1 hour. Cover 6 salad
plates with lettuce leaves. Divide vegetables over. Top with scallops.
Serve immediately. DILL VINEGAR DRESSING: In a small bowl, whisk together
the vinegar, salt and pepper. Beating vigorously, slowly add the oil to the
vinegar. Add the dill and taste for seasoning.
LE BAGATELLE
K. ST, NW, WASH. DC., WINE:
POUILLY-FUISSE, LES PAULETTES,79
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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