Scallops With Tarragon and Eschalot Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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We love our seafood but fresh scallops in the shell are a luxury item for us here but well maybe when we can afford I think this recipe will be delicious. This is meant for what we call an entree (1st course in a menu followed by main and dessert) but have listed as an appertizer. Allow 15 minutes cooling time (I have not in the timings). The recipe is from Australian BH&G Diabetic Living. Ingredients:
24 scallops (in the shell without the roe) |
1 1/2 tablespoons extra virgin olive oil |
4 baby onions (eschalots finely chopped) |
2 garlic cloves (finely chopped) |
60 ml red wine vinegar (1/4 cup) |
2 tablespoons orange juice (freshly squeezed and strained) |
1 lime (juiced) |
2 teaspoons caster sugar |
black pepper (freshly ground to taste) |
1/4 cup fresh tarragon leaves (small torn) |
Directions:
1. Using a small sharp knife remove scallops fromthe shells and put on a large plate and set aside and then wash and clean the shells, drying well and place on platter/s.
2. Tarragon and Escja;pt Vinaogrette - heat 1 tablespoon of the oil in a small non stick frying pan on medium and add the eschalot and garlic and cook, stirring often for 3 to 4 minutes or until the eschalot softens slightly.
3. Add wine vinegar, orange juice, and lime juice and cook stirring, until mixture comes to the boil and remove pan from the heat and sir in sugar and season with pepper.
4. Transfer to a small bowl and set aside for 15 minutes to cool slightly and then stir int he tarragon.
5. Heat the remaining oil in a large non stick frying pan on medium high heat.
6. Pat the scallops dry the paper towel and add to pan and cook for 1 to 2 minutes on each side or until scallops are just cooked.
7. Put one scallop in each shell and spoon the vinaigrette over each scallop to serve.
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