| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 2 |
md |
Carrots; peeled & finely grated or shredded |
| 1 |
tb |
Salad oil |
| 2 |
lb |
Small bay scallops |
| 1 |
tb |
Finely minced shallots |
| 1/2 |
c |
Dry white wine |
| 1 |
tb |
Finely minced fresh ginger |
| 2 |
tb |
Chopped fresh mint |
|
|
Salt; to taste |
|
|
Freshly ground pepper to taste |
INSTRUCTIONS
IN A SMALL LIDDED POT or saucepan melt 2 tablespoons butter over low heat
and add the carrots. Cover and cook slowly for about 15 minutes, or until
softened. Meanwhile, heat the oil in a large skillet over high heat. Pat
the scallops dry on a towel. When the oil is nearly smoking, toss in the
scallops, in batches if necessary so as not to crowd the pan, and cook for
30 seconds without stirring. Then stir lightly with a wooden spoon and cook
an additional minute. Using a slotted spoon remove the scallops from the
pan. Reserve scallops on a plate. They should be only partially cooked.
Discard the oil in the pan. Return the skillet to high heat, add the
shallots, wine and ginger. Cook until liquid reduces by half. Meanwhile,
the scallops will have released a small amount of liquid. Pour this into
the pan, reduce heat to low and cook until almost no liquid remains. Return
scallops to the pan, whisk in remaining butter and add the mint.
Immediately remove from the heat. Taste for salt and pepper. To serve, make
a ring of carrots on a platter and mound the sauced scallops in the center.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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