INGREDIENTS

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