| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
California |
Seafood, Scallops |
8 |
Servings |
INGREDIENTS
| 8 |
|
Shallots; minced |
| 3 |
lg |
Tomatoes; diced |
| 1 |
lg |
Bulb fennel; sliced thinly |
| 4 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1 |
c |
Plus 4 tbsp. unsalted; butter |
| 2 |
lb |
Scallops |
| 8 |
tb |
Fresh basil; minced |
| 1 |
|
Lemon; grated rind of |
INSTRUCTIONS
Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, saute
shallots, tomatoes and fennel in oil until most of the liquid has
evaporated (about 2 minutes). Add salt and pepper and continue cooking
until liquid is absorbed (about 3 minutes). Set aside to cool. Cut 8
squares of aluminum boil, about 10 inches by 10 inches each. Smear each
with 2 tbsps. butter. Place an equal amount of tomato-fennel mixture in
center of each foil square. Place 1/4 lb. (about 3/4 cup) scallops on each
mound of tomato-fennel mixture. Cut any very large scallops so they will
cook evenly. Place 1 tbsp. basil on each mound of scallops, top with 1 1/2
tsp. butter and 1/2 tsp. lemon rind. Seal foil package securely.
Refrigerate if not baking immediagely. Place package on a baking sheet and
bake until package puff up (about 20 minutes, depending on size of
scallops). To serve, place a package on a dinner plate and open carefully
at the table so the aroma can be enjoyed. Note: You can substitute cubes of
firm-fleshed fish such as salmon, sea bass, halibut or turbot for the
scallops. Source: Entertaining Made Easy by California Culinary Academy.
Formatted by Mary Wilson, BWVB02B.
Posted to MC-Recipe Digest V1 #928 by Nancy Berry <nlberry@prodigy.net> on
Nov 28, 1997
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