Text 29348, 105 rader
Skriven 2012-09-08 15:01:00 av JIM WELLER (1:123/140)
Ärende: scallops 3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Two Fat Ladies' Scallops with Leeks
 Categories: Scallops, British, Dairy
      Yield: 3 Servings
 
     12    Fresh sea scallops on
           -their shells
      8    Young leeks
      4 tb Unsalted butter
           salt and freshly ground
           pepper
      2    Shallots; minced
    2/3 c  Dry white wine
    1/4 c  Dry vermouth
    2/3 c  Heavy cream
      1 bn parsley; flat-leaf, chopped
 
  Remove the scallops from their shells or ask your fishmonger to do
  this. Separate the white flesh from the roe (if still there) and
  detach the hard skin around the whites and the tiny black sac
  from the roe. Wash clean under a running tap. Halve the whites
  horizontally. Leave to dry off on some paper towel.
  
  Wash the leeks and discard the green parts (you can use them for
  soup or stock). Slice the white stems lengthwise into narrow
  strips about 2 inches long. Place in a saucepan with 2 tablespoons
  of the butter, a pinch of salt and 1/2 cup of water. Cover and
  simmer for 20 minutes. Keep hot.
  
  In another pan, melt the rest of the butter and then gently cook
  the shallots until they are soft. Add the wine, vermouth and the
  scallops, with their roe if available. Bring just to boiling
  point, then turn the heat very low and simmer for exactly 2
  minutes, or less if the scallops are small.
  
  Remove the leeks from their liquid using a slotted spoon and place
  in a heated dish. With the same implement place the scallops on
  top. Add the leek juice to the scallop juice and boil briskly
  until the liquid is reduced to 1/2 cup. Pour in the cream, bring
  back to a boil, and bubble for a moment or two. Season with salt
  and pepper. Pour over the arranged scallops and leeks. Scatter the
  minced parsley over all.

  Recipe by: Cooking with the Two Fat Ladies
  
  I have used vermouth in this dish, which gives a good flavor.

  From: Abprice
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Caesar Salad with Grilled Shrimp and Scallops
 Categories: Shrimp, Anchovies, Salads, Scallops, Grill
      Yield: 2 Servings
 
      2    Garlic cloves; minced,
           -mashed to a paste with
      1 pn Salt
      5 tb Olive oil
  1 1/2 c  1/2-inch bread cubes
  1 1/2 ts Anchovy paste
      2 ts Fresh lemon juice
      8 lg Shrimp;shelled
      8 lg Sea scallops; halved
    1/2    Head romaine; washed well,
           -spun dry, and torn into
           -small pieces
      2 tb Freshly grated Parmesan
 
  In a small bowl whisk together half the garlic paste, 2
  tablespoons of the oil, and salt and pepper to taste, add the
  bread cubes, and toss the mixture well. Bake the bread cubes on a
  baking sheet in the middle of a preheated 350 F. oven for 12 to 15
  minutes, or until the croutons are golden.
  
  In a large bowl whisk together the remaining garlic paste, 2
  tablespoons of the remaining oil, the anchovy paste, the lemon
  juice, and salt and pepper to taste until the dressing is combined
  well. In a bowl toss the shrimp and the scallops with the
  remaining 1 tablespoon oil and salt and pepper to taste and grill
  them in a ridged grill pan or on an oiled rack set about 6 inches
  over glowing coals for 2 to 3 minutes on each side, or until the
  shrimp are cooked through and the scallops are opaque. Transfer
  the shell fish to the large bowl, add the romaine and 1 tablespoon
  of the Parmesan, and toss the salad well. Divide the salad between
  2 plates and sprinkle the croutons and 1/2 tablespoon of the
  remaining Parmesan over each serving.
  
  Gourmet October 1992
  
MMMMM

Cheers

YK Jim


... I resolve to tweet less. That would actually be a pretty funny tweet.

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