Scallops In Habanero Sauce

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Bernard Ramm

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood	4	Servings

INGREDIENTS

16		Scallops
1/2	c	Water
1/2	c	Dry white wine
1		Shallot, roughly chopped
1		Bouquet garni, consisting
		of 1 bay leaf 1 sprig
		fresh thyme and 3 stalks
		of parsley
6		Black peppercorns
		Dry crushed Habaneros to
		taste
4	T	Hot water
1 1/4	c	Heavy cream
3	T	Fresh chopped parsley
		Salt and pepper

INSTRUCTIONS

Put the scallops into a large shallow pan together with the water,
wine, shallot, bouquet garni and peppercorns. Cover the pan and bring
the liquid almost to the boil.  Remove the pan from the heat and  leave
the scallops to poach in the hot liquid for 10 to 15 minutes.  The
scallops are cooked when they are just firm to the touch.  Remove  them
from the liquid and keep warm on a clean plate. Strain the  scallop
cooking liquid in a small saucepan and bring to the boil. Let  the
loquid boil rapidly until it is reduced by about half. Mix the  dry
crushed habaneros with the hot water (4 tbsps) and add this to  the
reduced cooking liquid. Add heavy cream and season to taste.  Bring the
sauce back to just below boiling point. Arrange the  scallops on a
serving plate and pour a little of the sauce over them  before serving.
Serves 4. "Luis K. Ayala" <ayalal@txswu.edu>  CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 227 Calories From Fat: 123 Total Fat: 14g Cholesterol: 51.2mg Sodium: 30.9mg Potassium: 403mg Carbohydrates: 19g Fiber: <1g Sugar: <1g Protein: 3.4g