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| Serves
4 Ingredients
- 1 lb sea scallops
- 4 C water
- 1/4 C champagne vinegar
- 2 tbs fresh lime juice
- 2 celery stalks, diced
- 1 oz shallots, minced
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- 8 oz dry white wine
- 1 oz fresh tarragon, chopped
- 1 tsp table salt
- 2 tbs olive oil
- 2 tbs fresh parsley, chopped
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Directions
- Combine
water, wine, vinegar, lime juice, celery and shallots in saucepot and simmer for 15
minutes.
- Reduce
heat until bubbles just break surface, and add scallops. Poach for 5-7 minutes or until
scallops are firm.
- Remove
from liquid, place in mixing bowl with olive oil, parsley, tarragon and salt. Toss gently; serve
immediately.
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