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Suggest a better descriptionMake 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. Add the tomatoes with the juice and simmer the sauce, stirring occasionally, for 5 to 8 minutes, or until it is thickened slightly. Season the sauce with salt and pepper and keep it warm. Make the quenelles: Discard the tough bit of muscle clinging to the side of each scallop if necessary and in a food processor puree the scallops with the salt. With the motor running add the cream in a stream and blend the mixture until it is just smooth. In a large deep skillet bring 1 1/2 inches of salted water to a simmer. 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. Transfer the quenelles with a slotted spoon to paper towels, let them drain briefly, and divide them between 2 heated plates. Spoon the sauce over and around the quenelles and garnish the quenelles with the parsley. Serves 2. Gourmet October 1991
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 1 servings | ||
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Calories: 201 | ||
Calories from Fat: 193 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 32.6mg | 10 % | |
Sodium 89.1mg | 3 % | |
Potassium 56mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.9g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 201
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