| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish/sea, Main dish, Soup/stews |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bunch flat-leaf parsley (about 2 C) |
| 1 |
|
Bunch watercress (about 1 1/2 C), tough stems removed |
| 2 |
|
Shallots, coarsely chopped |
| 1 1/2 |
c |
Water |
| 1 |
ts |
Salt, plus more for scallops |
| 16 |
|
Sea scallops (about 1 lb) |
|
|
Freshly ground pepper |
| 1 |
ts |
Olive oil |
| 1 |
ts |
Unsalted butter |
INSTRUCTIONS
1. In a medium saucepan, combine 1 1/2 C parsley, 1 C watercress, shallots,
water, and 1 t salt. Bring to a boil. Reduce heat; cover and simmer for 30
minutes. Strain; reserve liquid, Set aside.
2. Season scallops on both sides with salt and pepper. Heat 1/2 t oil and
1/2 t butter in a large skillet over medium heat. Cook half the scallops
for 5 minutes, or until golden brown. Turn and cook for 3 more minutes.
Keep warm; repeat process.
3. Return broth to a boil. In a blender, combine remaining parsley and
watercress with hot broth. Cover blender with a towel to absorb any
splashes, hold top firmly in place, and puree. Strain, and adjust
seasonings. Pour broth into serving dish; place scallops on top.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.
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