Это предварительный просмотр рецепта "Scallops in Scallion Nests".

Рецепт Scallops in Scallion Nests
by John Spottiswood

Scallops in Scallion Nests

This is an attractive, flavorful dish, ideal as the first course for an elegant dinner. The scallions, which are cooked briefly in boiling water and served with a mustard sauce, are fantastic.
I adapted this recipe from Jacques Pepin. While I loved the presentation, and everyone at our dinner party seemed to enjoy it, I wasn't blown away by the mustard sauce. I think with these ingredients, the dish could have easily been a 5, but I'm giving it just 4 hearts. If you love scallops and dijon mustard, though, I'd highly recommend this based on how quick and easy it was to prepare and how beautifully it turned out.

Рейтинг: 4.5/5
Avg. 4.5/5 4 голоса
Подготовка: Франция French
Приготовление: Порций: 4

Wine and Drink Pairings: Light reds - pinot noir

Ингредиенты

  • 4 bunches small scallions (6-8 scallions per bunch)
  • 1 cup water
  • 1/4 teaspoon salt
  • 2 teaspoons cooking juices from scallions
  • MUSTARD SAUCE
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon red wine vinegar
  • 1/4 cup virgin olive oil
  • 1 pound large scallops (about 12) washed
  • 2 teaspoons virgin olive oil
  • 1/4 teaspoon paprika

Инструкции

  1. Cut off and discard the root ends of the scallions and about 2 inches of the green ends, along with any damaged leaves. Wash the scallions thoroughly.
  2. Bring the water to a boil in a large stainless steel saucepan. Add the scallions, cover, and boil over high heat for about 5 minutes, until tender. Remove the scallions with tongs (reserving any remaining cooking juices), and place them on a tray to cool. When they are cool, cover them with plastic wrap, and refrigerate them until serving time.
  3. Mix the mustard sauce ingredients in a bowl with a spoon.
  4. When ready to serve, reheat the scallions for 30-45 seconds in a microwave with the remaining 2 tbsp of scallion cooking juice.
  5. Meanwhile, heat a large, heavy saute pan over high heat. Add the 2 tsp of olive oil to the pan. When pan is smoking, add the scallops leaving space in between them for turning. Cook for about 1 minute then turn and cook for 1 more minute on the other side.
  6. Remove he scallops from the pan directly onto 4 appetizer plates, putting 2-3 scallops in the center of each plate. Then carefully drape the scallions in a circle around the scallops, about 8 per plate. Give the mustard sauce a brisk stir and spoon it over the scallops and scallions. Then sprinkle the paprika on top and serve!