Yield: 6 Servings
|½ cup||Dry white wine|
|Salt & pepper|
|1½ pounds||Fresh bay scallops|
|Chilled lettuce leaves|
|⅓ cup||Dill vinegar|
|1 cup||Peanut oil|
|1 tablespoon||Chopped fresh dill|
DILL VINEGAR DRESSING
Finely julienne vegetables. Bring water and wine to full boil with bouquet garni. Plunge vegetables into boiling liquid & cook until liquid returns to boil. Remove vegetables with skimmer & plunge into cold water. Season with salt and pepper & cool in deep bowl. Return broth to boil & add scallops.
Cook for 30 seconds, then drain and cool in separate bowl. Pour equal parts of Dill Vinegar Dressing over the vegetables & the scallops. Cover each bowl & marinate in refrigerator for a minimum of 1 hour. Cover 6 salad plates with lettuce leaves. Divide vegetables over. Top with scallops.
Serve immediately. DILL VINEGAR DRESSING: In a small bowl, whisk together the vinegar, salt and pepper. Beating vigorously, slowly add the oil to the vinegar. Add the dill and taste for seasoning.
K. ST, NW, WASH. DC., WINE:
POUILLY-FUISSE, LES PAULETTES,79 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .