Luxe Bay-Scallop Stew

Luxe Bay-Scallop Stew Ingredients

1/4 c Olive Oil (Ext.Virg. pref.)	1 tb Dill
1 Lg. Carrot*	1 tb Tarragon
1 Med. Onion	3 tb Wine Vinegar (Champagne
1 Fennel Bulb * **	Salt & Pepper to taste
1 Large Leek, white part only*	2 oz French Green Beans, blanced
6 cl Garlic, peeled & sliced thin	1 Med. Potato (new or red)*
1/8 ts Saffron threads	1 Sm. Tomato, Seeded *
4 c Fish broth ***	3/4 lb Bay scallops
1 tb Fresh Basil

Instructions for Luxe Bay-Scallop Stew

[ * peeled and cut into medium dice] [ ** stalks and outer layer removed, then cut into medium dice] [*** may substitute 2 cups clam juice plus 2 cups water] I. Tie fresh basil, dill, and taragon in cheesecloth. Save a little extra for garnish II. Heat olive oil over low heat in a large saucepan with carrot, onion, and fennel. Stir occasionally until vegetables are softened but not brown. Add leek, garlic and saffron and cook and stir until soft. Add fish broth and herb sachet. Bring both to a simmer, cook for 5 minutes, then add vinegar and season to taste with salt and a little cayenne. Strain 2 cups of broth into a small saucepan. Reserve the remaining broth and vegetables. III.Meanwhile, heat water in a small saucepan. When it boils, add 1 tablespoon salt and green beans. When just tender, transfer then to a bowl of cold water with a slotted spoon. Add the diced potato and cook until just tender. Drain. Prepare tomato. (Recipe may be done ahead to this point.) IV. To finish the dish, divide the green beans, potato and tomato among six soup bowls or plates. Reheat the broth and vegetables. Heat broth in small pan. When it simmers add the scallops. Cook only a minute or two, then portion oout the vegetables and broth. Add scallops and their broth. Garnish with a sprinkling of coarsly chopped basil, dill, and tarragon. Serve at once. ~from the Luxe (24 E. 21st St., NY,NY), chef Nick Laakkonen Chicago Tribune Magazine, Mar. 21, 1993 posted by Bud Cloyd From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Uncategorized

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