Name: Sauteed Sea Scallops with Tarragon Sauce
Ingredients: 3/4 c 35% cream; 1/4 c Fish stock; 1 lg Egg yolk; 2 ts Fresh lemon juice; 1/4 c Dry white wine; 1 tb Chopped fresh tarragon; 1 tb Chopped fresh chives; 12 lg Sea scallops, muscle removed; Salt; Pepper; 2 tb Olive oil; Chives chopped

There is a conscience in all men by nature. Let this never be forgotten. Fallen, lost, desperately wicked as we are all born into the world, God has taken care to leave Himself a witness in our bosoms. It is a poor blind guide, without the Holy Spirit. It can save no one. It leads no one to Christ. It may be seared and trampled under foot. But there is such a thing as conscience in every man, accusing or excusing him; and Scripture and experience alike declare it (Rom. 2:15).

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Seafood, Eggs	Toronto		1	Servings

INGREDIENTS

3/4	c	35% cream
1/4	c	Fish stock
1	lg	Egg yolk
2	ts	Fresh lemon juice
1/4	c	Dry white wine
1	tb	Chopped fresh tarragon
1	tb	Chopped fresh chives
12	lg	Sea scallops, muscle removed
		Salt
		Pepper
2	tb	Olive oil
		Chives chopped

INSTRUCTIONS

In small saucepan, over medium-high heat, combine cream and stock, bringing
to a boil about 20 minutes, or until slightly thickened. Set aside.
In small bowl, whisk together yolk, lemon juice and wine until frothy.
Whisk into cream mixture. Stir in tarragon and chives; set aside.
Meanwhile, pat scallops dry and season with salt and pepper. In large
skillet, over high heat, sear scallops in olive oil quickly about 45
seconds
on each side.
Serve three scallops with tarragon sauce per person. Garnish.
Yield: 4 servings
Source: Gusto! (Toronto Globe and Mail)
Posted to FOODWINE Digest 18 Dec 96
From:    Rod Grant <[email protected]>
Date:    Thu, 19 Dec 1996 01:05:00 -0500

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”