--- --- --- --- --- --- --- --- ---

Replying to:

This is such a great dinner It serves two, so my suggestion is to have a romantic, candlelight dinner with your sweetheart. I know you will love this recipe, it's so good. Bon Apetit! Kim




SCALLOP QUENELLES WITH GINGERED TOMATO SAUCE






Can be prepared in 45 minutes or less.




For the sauce


1/4 cup minced onion


1 tablespoon vegetable oil


3/4 teaspoon grated peeled fresh gingerroot


a 14- to 16-ounce can tomatoes, drained, reserving the juice, and chopped fine






For the quenelles


3/4 pound sea scallops, rinsed and patted dry


1/2 teaspoon salt


1/2 cup chilled heavy cream


1 tablespoon minced fresh parsley leaves for garnish






Make the sauce:


In a skillet cook the onion in the oil over moderately low heat, stirring, until it is softened, add the gingerroot, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the juice and simmer the sauce, stirring occasionally, for 5 to 8 minutes, or until it is thickened slightly. Season the sauce with salt and pepper and keep it warm.






Make the quenelles:


Discard the tough bit of muscle clinging to the side of each scallop if necessary and in a food processor purée the scallops with the salt. With the motor running add the cream in a stream and blend the mixture until it is just smooth. In a large deep skillet bring 1 1/2 inches of salted water to a simmer. Scoop out and form oval mounds of the mousse with 2 soup spoons dipped in cold water, dropping each mound as it is formed into the simmering water, and poach the quenelles at a bare simmer, turning them occasionally, for 6 minutes, or until they are springy to the touch. Transfer the quenelles with a slotted spoon to paper towels, let them drain briefly, and divide them between 2 heated plates.


Spoon the sauce over and around the quenelles and garnish the quenelles with the parsley.


Serves 2.








Please stop by and visit... Kim







Kim’s Cooking Café