| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
my father was in the north end last week and went to a place called
mama josie's (i believe that was the name of it, anyways...), he
came home ranting and raving about this scallop dish made in wine.
i of course, loving scallops and cooking couldn't possibly think
what dish could be better than mine for scallops. (have quite a
few recipies but he's tried them all), so then he told me what was
in it,
garlic
wine (house - they wouldn't tell what kind)
and sauteed scallops
but with a thick wine sauce (probably cornstarch right)
well, i can't do it! i've tried several variations but something
keeps going wrong. HELP! running out of scallops,
cj
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 1232.3 | Scallops beurre Blanc | PHENIX::HARQUAIL | Tue Jun 28 1988 16:52 | 21 | |
ok her goes my keybaord is sticking so bear with me.
20 large sea scallops
1/4 cup minced shallots
1 garlic clove minced
1/4 cup dry white wine
1/2 cup heavy cream
1 stick unsalted butter
dash hot pepper sauce
1/2 tsp salt
1/4 tsp fresh ground pepper
1 tsp extra vrgin olive oil
slice scallops in half. Heat oil in frying pan saute scallops until
opaque 9few minutes0. Remove scallops and keep warm. Add Shallots
and garlic saute until translucent. Add cream and wine, turn flame high until
reduced and thick about 5-7 min. add dash of hot sauce return scallops
to pan to warm and serve.
if ths isn't it give us some more hints.
marilyn
sauce and serve
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| 1232.5 | Well Red makes a big diffrence! | 29861::HARQUAIL | Wed Jun 29 1988 10:36 | 12 | |
Well we have red sauce recipes!! You omit cream, add stewed red
plum tomatoes, some fresh basil, and 1/2 cup of fresh squeezed orange
juice.
Dry white wines = soave, some chardonay's, (I'm not good at
this cause I hate dry white wines), most lower priced california
reisling's I find very dry, white italian wines can tend to be dry.
My favorite scallop recipe is orange, butter and cream sauce,
oh RE: previous recipe you should add about 3 tablespoons of butter
to the olive oil. WHat an oversight!
Marilyn
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| 1232.8 | BSS::WISE | Thu Jun 30 1988 15:56 | 3 | ||
RE: .5
Three oz of the butter goes in with the olive oil, but where
is the rest used? TNX -Dick
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| 1232.9 | sea scallops with orange butter | PHENIX::HARQUAIL | East Boston is Not an Airport | Wed Jul 06 1988 10:27 | 34 |
RE: .8
Ok I double checked the recipe you use 4 tbls of butter, 1/2
a stick .
1 1/2 lbs. sea scallops
4 tbl unsalted butter
1/4 tbl ruby port
1/4 cup fresh orange juice
1/4 cup heavy cream
1 large navel, peeled and cut into
cubes about the size of scallops
1) If scallops are large, slice them in half crosswise.
2) In a large skillet, melt the butter over moderately high heat
until it begins to foam, about 3 minutes. Add the scallops and
saute', tossing until they are just opaque, about 11/2 minutes
on each side.
3)Remove from the heat and using a slotted spoon, transfer the
scallops to a serving platter. Sprinkle the scallops with salt.
Cover the platter loosley with foil to keep warm.
4) Add the scallions, port and orange juice to the skillet. Cook
over high heat until reduced by half, about 3 minutes. Stir in the
cream and continue to cook until the sauce is slightly thickened,
about 2 minutes.
5) arrange scallops and orange cubes on serving platter and pour
the hot sauce over them.
Scallops and sauce of course can be served over pasta. especially
good with a basil and pepper pasta.
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