Name: Scallop Quenelles with Gingered Tomato Sauce
Ingredients: 1/4 c Minced onion; 1 tb Vegetable oil; 3/4 ts Grated peeled fresh gingerroot; A; (14- to 16-ounce); ; can tomatoes,; ; drained, reserving; ; the juice, and; ; chopped fine; 3/4 lb Sea scallops; rinsed and patted; ; dry; 1/2 ts Salt; 1/2 c Chilled heavy cream; 1 tb Minced fresh parsley leaves for garnish

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		October 199	1	servings

INGREDIENTS

1/4	c	Minced onion
1	tb	Vegetable oil
3/4	ts	Grated peeled fresh gingerroot
		A; (14- to 16-ounce)
		; can tomatoes,
		; drained, reserving
		; the juice, and
		; chopped fine
3/4	lb	Sea scallops; rinsed and patted
		; dry
1/2	ts	Salt
1/2	c	Chilled heavy cream
1	tb	Minced fresh parsley leaves for garnish

INSTRUCTIONS

FOR THE SAUCE
FOR THE QUENELLES
Make the sauce:
In a skillet cook the onion in the oil over moderately low heat, stirring,
until it is softened, add the gingerroot, and cook the mixture, stirring,
for 1 minute. Add the tomatoes with the juice and simmer the sauce,
stirring occasionally, for 5 to 8 minutes, or until it is thickened
slightly. Season the sauce with salt and pepper and keep it warm.
Make the quenelles:
Discard the tough bit of muscle clinging to the side of each scallop if
necessary and in a food processor puree the scallops with the salt. With
the motor running add the cream in a stream and blend the mixture until it
is just smooth. In a large deep skillet bring 1 1/2 inches of salted water
to a simmer. Scoop out and form oval mounds of the mousse with 2 soup
spoons dipped in cold water, dropping each mound as it is formed into the
simmering water, and poach the quenelles at a bare simmer, turning them
occasionally, for 6 minutes, or until they are springy to the touch.
Transfer the quenelles with a slotted spoon to paper towels, let them drain
briefly, and divide them between 2 heated plates.
Spoon the sauce over and around the quenelles and garnish the quenelles
with the parsley.
Serves 2.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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