Sea scallops on a florentine sauce
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (10-oz) frozen spinach; thawed; squeezed dry of all water |
| 2 | mediums | Scallions; trimmed to 6-inch length measuring from root end; then cut in chunks |
| ¼ | cup | Fresh parsley leaves; loosely packed |
| ½ | cup | Mayonnaise |
| ½ | cup | Sour cream |
| ½ | cup | Milk |
| Salt | ||
| 1 | cup | Water |
| 2 | tablespoons | Fresh squeezed lemon juice |
| 2 | Sprigs fresh parsley | |
| Salt | ||
| 2 | smalls | Dozen to medium-size whole sea scallops |
| 24 | Pieces of pimiento or roasted red pepper for garnish | |
Directions
FLORENTINE SAUCE
SCALLOPS
TO MAKE THE SAUCE: Place spinach, scallions, parsley, mayonnaise and sour cream in food processor or blender and pulse on and off, mixing until the ingredients are thoroughly blended and finely chopped. With motor running, gradually add the milk, pouring in just enough to create a loose but not thin sauce. Salt to taste. Transfer mixture to a bowl and refrigerate.
TO POACH THE SCALLOPS: Place water, lemon juice, parsley and salt in large frying pan. Bring to a boil and add the scallops. Immediately reduce heat to a simmer and partially cover pan with a lid or aluminum foil. Cook the scallops 1-2 minutes, just until they are milky white, turning them once, if necessary.
Lift scallops out of the poaching liquid and set them aside on a covered plate in the refrigerator once they have stopped steaming.
TO ASSEMBLE FOR SERVING: Place a portion of the sauce on a serving plate, spreading it out thinly. Place some of the scallops on top of the sauce and decorate each one with a diamond-shaped piece of pimento or roasted red pepper. Have ruffled toothpicks nearby to spear the scallops for easy eating. Yields 24 scallops.
ARKANSAS GAZETTE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .