Scallops with wee salmon dumplings - country living

Yield: 6 servings

Measure Ingredient
Salmon Dumplings (recipe follows)
1 pounds Sea scallops
2 tablespoons All-purpose flour
4 tablespoons Butter
2 tablespoons Lemon juice
1 tablespoon Chopped fresh parsley leaves
¼ teaspoon Salt
1 teaspoon To 3 t Scotch whisky
Fresh dill sprigs (opt.)
Lemon slices (opt.)

1. Prepare Salmon Dumplings.

2. If scallops are large, cut in half. Remove gristle from side of each scallop, if present. Dry scallops thoroughly; toss with flour.

In large skillet, heat 2 tablespoons butter. Saute scallops just until they are lightly browned. 3. Add lemon juice to skillet and cook over low heat, stirring until liquid thickens slightly. Add Salmon Dumplings, remaining 2 T butter, the parsley, and salt; cook just until dumplings are heated through.

Drizzle with desired amount of Scotch. Remove from heat; spoon scallop mixture into scallop shells or onto serving plates. Garnish with dill sprigs and lemon slices if desired; serve immediately.

Salmon Dumplings: In food processor with chopping blade, process 3 oz sliced smoked salmon, ½ lb cutup scallops, 1 large egg white, 1 tablespoon chopped fresh dill, 1 t lemon juice, ¼ t ground white pepper, and ⅛ t salt until smooth (do not over process). Add ⅓ C heavy cream through the feed tube with motor running; process just until combined. Fill a 2-quart saucepan three quarters full of water.

Heat water to boiling over high heat; reduce heat to medium so water simmers. Fill pastry bag, fitted with ½-inch-round tip, with salmon mixture. Gently squeeze pastry bag over simmering water and cut off ½-inch pieces into the water. Cook dumplings 2 minutes. With slotted spoon, remove dumplings from water to tray or bowl; cover and refrigerate until ready to use. Country Living/March/91 Scanned & fixed by Di Pahl & <gg>

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