| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | October 199 | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Minced onion |
| 1 | T | Vegetable oil |
| 3/4 | t | 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 | t | Salt |
| 1/2 | c | Chilled heavy cream |
| 1 | T | Minced fresh parsley leaves |
| for garnish |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 643
Calories From Fat: 518
Total Fat: 58.8g
Cholesterol: 163mg
Sodium: 1861.2mg
Potassium: 1090.9mg
Carbohydrates: 29.9g
Fiber: 5.6g
Sugar: 14.2g
Protein: 6.8g