| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Vegetables |
|
Seafood, Salads, Dressing |
4 |
Servings |
INGREDIENTS
| 8 |
lg |
Sea scallops; about 1/2 lb |
| 3 |
c |
Lamb's lettuce (mache); loosely packed |
| 1 1/2 |
tb |
Ceylon Tea-Infused Vinegar see recipe |
| 3 |
tb |
Vegetable oil |
| 1 1/2 |
tb |
Olive oil |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground black pepper |
| 1/2 |
oz |
Black truffle; trimmed and thinly sliced (optional) |
| 1 |
tb |
Fresh chervil; snipped OR |
| 1/2 |
ts |
Fresh tarragon; MIXED WITH |
| 1 |
ts |
Fresh parsley; chopped |
INSTRUCTIONS
CEYLON TEA VINAIGRETTE
GARNISH
Put the scallops in a single layer on the steamer rack, set over simmering
water, cover, and steam 2 minutes just to firm the flesh.
Cut the scallops crosswise into thin slices, and put them in a serving
bowl. Add the lettuce, then add the vinegar and oils and sprinkle with the
salt and pepper. Mix well. Sprinkle with the chervil or the chopped
tarragon and parsley. If you have one, add the truffle, and serve.
Source: "Cuisine a la Vapeur: The Art of Cooking wtih Steam" by Jacques
Maniere; translated by Stephanie Lyness
Posted to MM-Recipes Digest V4 #054 by Linda Place
<placel@worldnet.att.net> on Feb 22, 1997.
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