Recipe - Many Onion Soup With Steamed Coriander Scallops

1 lg Red onion; cut or sliced up
1 lg Yellow onion; cut or sliced up
2 Leeks julienned; white part
only
5 Shallots; cut or sliced up
1 bn Scallions; cut into 1inch
batons
One fourth cup Dijon mustard
1 cup Red wine
One fourth cup Worcestershire sauce
Salt and pepper
1 tablespoon Fresh thyme; minced
4 cup Chicken stock
12 small To medium sized scallops;
muscle removed
1 bn Scallions; 2inch spears
One fourth cup Ground coriander
One half cup Curry powder

GARNISH
Thyme sprigs
Crispy fried onions

In a heavy saucepan, saute the onions, leeks and shallots. Cook until deep
golden and caramelized. Add the scallions and the mustard. Deglaze the pan
with the wine and Worcestershire sauce. Cook until the liquid is reduced by
three quarters. Season with salt and pepper. Add the thyme and chicken
stock and simmer slowly until reduced by about one fifth. Check for
seasoning.

Spear the scallops on the prepared scallions. Season them with salt and
coat with coriander. Place scallops in the steamer insert. Add the curry
powder to the water in the bottom of the steamer. Bring to a boil. Place
insert above the water and steam for 6 to 8 minutes until done.

In a large soup plate, ladle the onion broth, making an island of onions in
the middle. Lay 3 scallops around and garnish with thyme sprigs and crispy
onions.

Yield: 4 servings

Recipe by: Cooking Live Show #CL9000

Posted to MCRecipe Digest V1 #904 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997