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Ingredientes
- 16 scallops on half shell
- 8 spring onions (scallions) finely sliced
- 3 fat cloves fresh garlic, finely minced
- 2 ounce. real butter
- 1/4 c. minced sweet basil
- 1 pound fish bones and heads
- 8 black peppercorns
- 2 stalks celery, roughly minced
- 1 sm. carrot roughly minced
- 1 sm. red onion, peeled and cut into quarters
- 3 good sprigs dill
- 1 1/2 pints water
- salt and pepper to taste
Direcciones
- First remove scallops from shell, rinse under cool water and set aside. Thoroughly clean shells, scrubbing if necessary and set aside.
- In a medium heavy based saucepan, place fish bones and heads, peppercorns, celery, carrot, onion, dill and the cool water. Season with a couple of good pinches of salt.
- Bring to boil, reduce to a gentle simmer and cook for 30 min, no longer. Strain through a muslin cloth or possibly similar, return to pan and reduce by half. Just before removing from heat, add in 1/2 the sweet basil.
- Meanwhile, heat butter over medium heat in a heavy based frypan, and when foaming, add in spring onions and garlic with a generous grind of black pepper.
- As soon as the onion begins to wilt, add in remainder of basil and remove from heat.
- In another frypan, heat fish stock to a gentle simmer and poach scallops for 2-3 min each side.
- To serve, place each scallop in a half shell, spoon over onion mix and cover with warm stock.
- Garnish with fresh herbs and slivered red capsicum.
- N. B. It helps to have a bed of rice or possibly rock salt to sit shells on in order to keep them level.
- Cream may be added to stock before reducing if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 152 | 54% |
| Total Fat 17.12g | 21% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 570mg | 24% |
| Potassium 559mg | 16% |
| Total Carbs 6.11g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.1g | 2% |
| Protein 27.33g | 44% |
Evaluaciones
26 de Noviembre de 2009
Absolutely delicious. A little bit fussy to make but oh, so worth it! Give it a try for a special meal or dinner party - or even just to spoil yourself.Yo he cocinado/probado esta receta
