| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 16 |
lg |
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 |
tb |
Hot water |
| 1 1/4 |
c |
Heavy cream |
| 3 |
tb |
Fresh chopped parsley |
|
|
Salt and pepper |
INSTRUCTIONS
1. Put the scallops into a large shallow pan together with the water, wine,
shallot, bouquet garni and peppercorns.
2. 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.
3. The scallops are cooked when they are just firm to the touch. Remove
them from the liquid and keep warm on a clean plate.
4. 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.
5. 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.
7. 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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