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Scallops give off too much liquid when sauteeing
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Dave Smith
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Alan,
wrote:
>
> I would never brown scallops! They are so tender and
> subtle that to brown them would make them tough! Bad!
Seared scallops are delicious.
> Poach them and serve them with the gentlest of seasonings.
Poach them. Save the sauce. Make a Bonne Femme sauce by saut=E9ing a bit =
of
garlic and some sliced mushroom in butter. Remove the garlic and mushroom=
and add enough flour for a rue then using some of the broth for the liqui=
d
in the sauce. Toss the scallops back in to warm up, dish them out onto
shells or plates, sprinkle some grated Gruyere or Swiss cheese and
broil..... Coquilles St.Jacques.
tossing in some chopped garlic and sliced mushrooms. Remove the garlic an=
d
mushrooms
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