| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Live large sea scallops in the shell |
| 1/4 |
c |
Extra virgin olive oil |
|
|
Salt and pepper |
| 2 |
tb |
Sliced chives |
| 1 |
tb |
Finely minced shallot |
| 1 |
|
Lemon |
|
|
Rustic sourdough toast |
INSTRUCTIONS
GARNISH
Clean scallops well, removing any sand and the mussel which connects it to
the shell. Slice the scallop very thinly. Place the slices in one layer
around the inside of the shell. Brush the top of the scallop lightly with
olive oil. Season with salt and pepper. Garnish with the shallot and
chives. Repeat with the 3 remaining scallops. Just before serving, lightly
sprinkle each with lemon juice. Serve with the rustic sourdough toast.
Yield: 4 servings
NOTES : Recipe courtesy of Eric Ripert, Le Bernardin
Recipe by: Cooking Live Show #CL9054
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
A Message from our Provider:
“To ignore our Creator is the height of selfishness”