| 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 <rodgrant@MAGI.COM>
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”