MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pan Seared Sea Scallops w/Fresh Herb Sauce
 Categories: Seafood, Herbs, Vegetables
      Yield: 3 Servings

      8 lg Sea scallops
      2 tb Unsalted butter
      2    Shallots; chopped fine
    1/4 c  Reisling wine
      1 tb White vinegar
    1/2 c  Fish stock
      2 tb Extra-virgin olive oil
           Coarse salt & fresh ground
           - white pepper
      1 tb Vegetable oil; for cooking
      2 tb Fine-chopped fresh herbs;
           - parsley, chives, tarragon

  Heat 1 tablespoon butter in a small saucepan over medium
  heat. Saute shallots until soft. Add wine and vinegar;
  reduce until nearly evaporated. Add fish stock, and bring
  to a gentle boil. Add 1 tablespoon olive oil, and whisk
  until well blended.

  Strain the resulting sauce through a fine sieve into a
  blender; return shallots to saucepan. Add 1 tablespoon
  butter, and 1 tablespoon olive oil, and blend until
  emulsified, about 10 seconds. Return liquid to pan.

  Heat a 10" saute pan on medium-high heat. Season both
  sides of scallops with salt and pepper to taste. Add
  vegetable oil. When hot but not smoking, add scallops and
  more oil if needed.

  Add herbs to sauce; blend well. Place scallops on a plate;
  surround with sauce; serve.

  Serves 4 as a first course, 2 as a main course.

  Source: Martha Stewart Living Magazine, Feb 1997

  Formatted by Lynn Thomas

  Uncle Dirty Dave's Archives

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... Gross National Product:  The Big Mac.

--- BBBS/Li6 v4.10 Toy-4
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