| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood, Eggs | Toronto | 1 | Servings | |
INGREDIENTS
| 3/4 | c | 35% cream |
| 1/4 | c | Fish stock |
| 1 | Egg yolk | |
| 2 | t | Fresh lemon juice |
| 1/4 | c | Dry white wine |
| 1 | T | Chopped fresh tarragon |
| 1 | T | Chopped fresh chives |
| 12 | Sea scallops, muscle removed | |
| Salt | ||
| Pepper | ||
| 2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 989
Calories From Fat: 869
Total Fat: 98.5g
Cholesterol: 429.6mg
Sodium: 464.5mg
Potassium: 471.2mg
Carbohydrates: 11.1g
Fiber: <1g
Sugar: 1.3g
Protein: 9.2g