Scallop Quenelles With Gingered Tomato Sauce
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Make the sauce: In a skillet cook the onion in the oil over moderately low heat, stirring, until it is softened, add the gingerroot, and cook the mixture, stirring, for 1 minute
2
Add the tomatoes with the juice and simmer the sauce, stirring occasionally, for 5 to 8 minutes, or until it is thickened slightly
3
Season the sauce with salt and pepper and keep it warm
4
In a skillet cook the onion in the oil over moderately low heat, stirring, until it is softened, add the gingerroot, and cook the mixture, stirring, for 1 minute
5
Add the tomatoes with the juice and simmer the sauce, stirring occasionally, for 5 to 8 minutes, or until it is thickened slightly
6
Season the sauce with salt and pepper and keep it warm
7
Make the quenelles: Discard the tough bit of muscle clinging to the side of each scallop if necessary and in a food processor purée the scallops with the salt
8
With the motor running add the cream in a stream and blend the mixture until it is just smooth
9
In a large deep skillet bring 1 1/2 inches of salted water to a simmer
10
Scoop out and form oval mounds of the mousse with 2 soup spoons dipped in cold water, dropping each mound as it is formed into the simmering water, and poach the quenelles at a bare simmer, turning them occasionally, for 6 minutes, or until they are springy to the touch
11
Transfer the quenelles with a slotted spoon to paper towels, let them drain briefly, and divide them between 2 heated plates
12
Discard the tough bit of muscle clinging to the side of each scallop if necessary and in a food processor purée the scallops with the salt
13
With the motor running add the cream in a stream and blend the mixture until it is just smooth
14
In a large deep skillet bring 1 1/2 inches of salted water to a simmer
15
Scoop out and form oval mounds of the mousse with 2 soup spoons dipped in cold water, dropping each mound as it is formed into the simmering water, and poach the quenelles at a bare simmer, turning them occasionally, for 6 minutes, or until they are springy to the touch
16
Transfer the quenelles with a slotted spoon to paper towels, let them drain briefly, and divide them between 2 heated plates
17
Spoon the sauce over and around the quenelles and garnish the quenelles with the parsley
18
Spoon the sauce over and around the quenelles and garnish the quenelles with the parsley