| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizer |
8 |
Servings |
INGREDIENTS
| 8 |
lg |
Scallops |
| 1 1/4 |
lb |
Monkfish; boned |
|
|
Seasoned flour |
| 6 |
ts |
Butter |
| 1 |
|
Shallot; finely chopped |
| 2/3 |
c |
Dry white wine |
| 2 |
ts |
Chopped fresh tarragon |
|
|
Salt and pepper |
| 4 |
tb |
Single (light) cream |
INSTRUCTIONS
TARRAGON WINE SAUCE
From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION)
Date: Wed, 6 Oct 1993 11:49:41 GMT
Remove the coral parts from scallops and reserve. Cut white parts in half.
Cut monkfish into bite-sized pieces. Toss scallops and monkfish in seasoned
flour. Thread one piece of scallop and 2 pieces of monkfish onto 16 bamboo
skewers and keep in the refrigerator until needed. (These will be cooked in
the hot oil later.)
To make tarragon wine sauce, melt butter in a saucepan. Add shallot and
cook until soft, then add reserved scallop corals and cook over a gentle
heat for 5 minutes. Pour in wine, add tarragon and season with salt and
pepper. Simmer for 5 minutes. Puree sauce in a blender or food processor
until smooth, then return to saucepan, stir in cream and reheat before
serving. (Serves 4)
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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