INGREDIENTS

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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