Yield: 12 appetizers
Measure | Ingredient |
---|---|
½ cup | Extra-virgin olive oil |
2 tablespoons | Lemonjuice |
1 tablespoon | Chopped basil |
1 tablespoon | Chopped tarragon |
1 tablespoon | Chives |
1 tablespoon | Parsley |
1 small | Tomato, diced |
1 small | Red pepper, peeled, seeded and diced |
1 small | Yellow pepper, peeled, seeded and diced |
\N \N | Coarse salt & freshly ground black pepper to taste |
1 \N | Shallot, chopped |
½ cup | White wine |
1 \N | Bay leaf |
1 \N | Sprig thyme |
36 \N | Bay scallops |
12 \N | Scallop shells, available in kitchen supply stores |
In a small bowl, mix together olive oil and lemon juice. Add basil, tarragon, chives, parsley, tomato, red pepper, yellow pepper, and mix thoroughly. Season to taste and set sauce aside.
In a small saucepan add shallot, wine, bay leaf, thyme and season with pepper to taste. Bring mixture to a boil, add scallops and cook for 1 minute. Remove scallops from cooking liquid and place 3 in each shell, top with sauce and serve immediately. Serves 12 as an appetizer.
House Beautiful/September/93 Scanned & fixed by DP & GG