Recipe: Sea Scallops in Herb Broth-Martha Stewart Living
Categories: Fish/sea, Main dish, Soup/stews
Yield: 4 Servings
1 Bunch flat-leaf parsley
-- (about 2 C)
1 Bunch watercress (about
-- 1 1/2 C), tough stems
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
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.
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.
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 <firstname.lastname@example.org>
on Feb 3, 1997.
Actions DO speak louder than words. Do Jesus'?
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