Subject: Poached Scallop Salad
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 22 2000 - 02:57:16 EDT
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F O O D F U N N Y
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Thanks to reader "Pede W" for today's true food funny.
When my husband was just a little boy his favorite food was pork n'
beans. One day the family was deciding what vegetables to plant in
the garden. Everyone could choose their favorite, and of course, they
found him out there bright and early the next morning, "planting" cans
of pork n' beans.
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T O D A Y ' S R E C I P E
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This dish is just the thing for the next time you need something
simple yet elegant to serve luncheon guests.
Poached Scallop Salad
1 lb (450 g) bay or sea scallops
1/4 cup (60 ml) white wine vinegar
1/4 cup (60 ml) chicken broth
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) finely chopped shallots
1 Tbs (15 ml) Dijon-style mustard
1 tsp (5 ml) ground cumin
Salt and freshly ground pepper to taste
1/2 lb (250 g) mixed greens such as Boston
lettuce, red leaf lettuce, spinach, etc.
1 jar (8 oz, 450 g) roasted red pepper strips, drained
Steam the scallops over boiling water until just opaque, 2 to 3
minutes. Drain the scallops and place in a bowl. Combine the
vinegar, chicken broth, olive oil, shallots, mustard, cumin, salt, and
pepper in an electric blender and process until smooth. Pour half the
dressing over the scallops, stir to combine, and refrigerate until
well chilled, about 2 hours. Dress the greens with the remaining
dressing and divide among 4 to 6 serving plates. Place the scallops
in a mound in the center of each plate, and garnish with the red
pepper strips. Serves 4 to 6.
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