| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour04 |
1 |
servings |
INGREDIENTS
| 9 |
tb |
Rice vinegar |
| 5 |
tb |
Sugar |
| 1 |
tb |
Salt |
| 3 |
tb |
Water |
| 1 |
|
Seedless cucumber |
| 1 |
qt |
Water |
| 1 |
oz |
Chamomile tea; loose |
| 1 |
lb |
Fresh scallops |
|
|
Salt and fresh ground pepper |
INSTRUCTIONS
In a nonreactive pot over a medium heat stir the rice vinegar, sugar and
salt and water until the sugar and salt are dissolved and the liquid is
clear. Cool the liquid. Slice the cucumber very finely and toss with the
shari(pickling liquid) let sit for 5 minutes.
Bring one quart of water to a boil. Add the chamomile tea and let steep for
5 minutes then strain the tea. Salt the tea and keep it simmering. Add the
scallops to the salted chamomile tea and let poach until barely cooked.
Remove the scallops from the tea and serve over the pickled. cucumbers.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9383 - ELLEN GREAVES
Converted by MM_Buster v2.0l.
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