Bay scallops sauce vierge - house beautiful

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

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