Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM-----------------------RED WINE SAUCE---------------------------- 2 Shallots; finely chopped 2 ts Red wine vinegar 1 ts Coriander seeds 1 ts White peppercorns 1 ts Fennel seeds 400 ml Red wine 100 ml Dry white vermouth 100 ml Port 2 Cloves garlic; crushed 2 Sprigs fresh thyme 1 Bayleaf 400 ml Fish stockMMMMM---------------------OTHER INGREDIENTS-------------------------- 16 Scallops Mashed potato to accompany 4 tb Pesto sauce Herb salsa: Mix all the ingredients together and chill until ready to serve. Wine sauce: First heat the shallots in a large pan with the vinegar. Then add the coriander seeds, peppercorns, fennel, wine, vermouth, port, garlic, thyme and bayleaf and allow the mixture to bubble until reduced by half. Add the stock and continue to cook until reduced by half again. Strain through a fine sieve, cool and chill until required. Grill the scallops on both sides until just cooked through. Spoon mashed potato down the centre of four serving plates and arrange the scallops in a neat line down the middle. Drizzle the pesto sauce and a little of the red wine sauce over each serving. Spoon the herb salsa on top. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
