Sea Scallops In Herb Broth-martha Stewart Liv Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 cup: Water,
1 tsp: Salt, plus more for scallops
16: Sea scallops, about 1 lb
Freshly ground pepper,
1 tsp: Olive oil,
1 tsp: Unsalted butter,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp