Bay scallops sauce vierge - house beautiful
12 appetizers
Ingredients
| Quantity | 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 |
| Coarse salt & freshly ground black pepper to taste | ||
| 1 | Shallot, chopped | |
| ½ | cup | White wine |
| 1 | Bay leaf | |
| 1 | Sprig thyme | |
| 36 | Bay scallops | |
| 12 | Scallop shells, available in kitchen supply stores | |
Directions
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