Scallop quenelles with gingered tomato sauce

Yield: 1 servings

Measure Ingredient
¼ cup Minced onion
1 tablespoon Vegetable oil
¾ teaspoon Grated peeled fresh gingerroot
\N \N A; (14- to 16-ounce)
\N \N ; can tomatoes,
\N \N ; drained, reserving
\N \N ; the juice, and
\N \N ; chopped fine
¾ pounds Sea scallops; rinsed and patted
\N \N ; dry
½ teaspoon Salt
½ cup Chilled heavy cream
1 tablespoon Minced fresh parsley leaves for garnish

FOR THE SAUCE

FOR THE QUENELLES

Make the sauce:

In a skillet cook the onion in the oil over moderately low heat, stirring, until it is softened, add the gingerroot, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the juice and simmer the sauce, stirring occasionally, for 5 to 8 minutes, or until it is thickened slightly. Season the sauce with salt and pepper and keep it warm.

Make the quenelles:

Discard the tough bit of muscle clinging to the side of each scallop if necessary and in a food processor puree the scallops with the salt. With the motor running add the cream in a stream and blend the mixture until it is just smooth. In a large deep skillet bring 1½ inches of salted water to a simmer. Scoop out and form oval mounds of the mousse with 2 soup spoons dipped in cold water, dropping each mound as it is formed into the simmering water, and poach the quenelles at a bare simmer, turning them occasionally, for 6 minutes, or until they are springy to the touch.

Transfer the quenelles with a slotted spoon to paper towels, let them drain briefly, and divide them between 2 heated plates.

Spoon the sauce over and around the quenelles and garnish the quenelles with the parsley.

Serves 2.

Gourmet October 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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