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Receta Atlantic Sea Scallop And Chincoteaguesisland Oysters Spinach
by CookEatShare Cookbook

Atlantic Sea Scallop And Chincoteaguesisland Oysters Spinach
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  Raciónes: 10

Ingredientes

  • 1 can tomato soup
  • 4 c. heavy cream
  • Salt and pepper to season
  • 1 pound oysters
  • 4 c. fish stock
  • 1 pound Atlantic sea scallops (side muscle removed and sliced 1/4 thick)
  • 1 green onion, white part only, diced
  • 5 T unsalted butter
  • 1/2 c. all-purpose flour
  • 2 c. loosely packed spinach leaves (about 2 ounce)
  • 1/2 c. sherry

Direcciones

  1. BISQUE
  2. Stem spinach, wash and cut into very fine strips.Heat the heavy cream in a 5-quart saucepan over medium heat. Lightly season with salt and pepper. Place a ladle in the saucepan and occasionally stir the cream so which it does not foam over the sides of the saucepan. Lower the heat if necessary so the cream barely simmers. Simmer till reduce by half. Bring the fish stock to the boil.
  3. Add in the scallops and oysters. Poach the scallops and oysters for 30 seconds. Remove the scallops and oysters from the stock. Place on baking sheet and ice to cool. Return the stock to a simmer. Heat the butter in a 2 1/2 qt saucepan over low heat, add in the flour to make a roux and cook till the roux bubbles 6-8 min. Stir constantly to prevent browning and scorching.
  4. Add in the simmering stock and whisk vigorously till smooth. Simmer for an additional 10 min, whisking occasionally. Remove from heat and strain. Strain the reduced cream and put together with the thickened stock, return to low heat and hold at a low simmer. Add in the scallops and oysters, add in the tomato soup and sherry. Season with salt and pepper to taste. Stir gently. When warm, pour equal amounts into soup cups, sprinkle with raw spinach strips and serve immediately.