Yield: 6 servings
|Salmon Dumplings (recipe follows)|
|1 pounds||Sea scallops|
|2 tablespoons||All-purpose flour|
|2 tablespoons||Lemon juice|
|1 tablespoon||Chopped fresh parsley leaves|
|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>