lotus

previous page: Scrambled Tofu
  
page up: Entree Recipes
  
next page: Shepherd's Pie

Sea Scallops In Paper




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Sea Scallops In Paper

Servings:4

Calories: 256

Fat: 7%

Cholesterol: 45 mg

Sodium: 355 mg

* Ingredients:

6 pieces parchment paper or
aluminum foil, 12" by 20"

12 oz. cooked capellini pasta (angel hair)

15 oz. sea scallops

2 cloves garlic, crushed

4 tsp. olive oil

18 oz. vegetable saffron broth

Pinch of salt

* Directions:

Cook pasta al dente, cool and set aside. Slice scallops into thin
circles and marinate in olive oil, crushed garlic, and salt.

Cut paper into a heart shape. If using foil, do not cut, leave as
rectangle. Place pasta on one side of paper or foil. Put scallops
on top of pasta and moisten with vegetable saffron broth. Seal
paper by folding around curve, creasing corners. Bake at 450°F for
7 minutes.

Vegetable Saffron Broth

* Ingredients:

1 large onion, diced

1 large carrot, diced

3 celery stalks, diced

1 tbs. chopped garlic

1 pinch dried thyme

1 pinch red chiles

1-2 pinches saffron

1 tbs. light olive oil

1 cup dry white wine

2 large tomatoes, skinned, seeded and diced

4 cups light seafood stock or clam juice
diluted with water

Salt and pepper, to taste

* Directions:

In large saucepan, sauté vegetables, garlic, oil, thyme and chiles
until golden brown, add white wine and saffron and boil 1 minute.
Add tomatoes and stock and simmer for 20 to 30 minutes. Pass
through cheesecloth. Skim, season, and chill.

 

Continue to:













TOP
previous page: Scrambled Tofu
  
page up: Entree Recipes
  
next page: Shepherd's Pie