Recipe - Pan-Seared Salmon With Rocket Tomato And Caper Salsa

8 lg Sea scallops ; (abt One half lb)
2 tablespoon Unsalted butter
2 Shallots; chopped fine
One fourth cup Reisling or other dry white
wine
1 tablespoon White vinegar
One half cup Fish stock
2 tablespoon Extravirgin olive oil
Coarse salt; to taste
Freshlyground white pepper
1 tablespoon Vegetable oil; for cooking
2 tablespoon Finelychopped fresh herbs;
such as
Parsley; chives, and
tarragon

Remove the tough musclelike membrane from the side of each scallop.

Heat 1 tablespoon butter in a small saucepan over medium heat. Saute
shallots until soft. Add wine and vinegar; reduce until nearly evaporated.
Add fish stock, and bring to a gentle boil. Add 1 tablespoon olive oil, and
whisk until well blended.

Strain the resulting sauce through a fine sieve into a blender; return
shallots to saucepan. Add 1 tablespoon butter, and 1 tablespoon olive oil,
and blend until emulsified, about 10 seconds. Return liquid to pan.

Heat a 10inch saute pan on mediumhigh heat. Season both sides of scallops
with salt and pepper to taste. Add vegetable oil. When hot but not smoking,
add scallops and more oil if needed.

Add herbs to sauce; blend well. Place scallops on a plate; surround with
sauce; serve.

Serves 4 as a first course, 2 as a main course.

Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5):
"by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 157 Calories (kcal); 17g Total Fat; (95% calories from fat);
trace Protein; 1g Carbohydrate; 18mg Cholesterol; 31mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Recipe by: Martha Stewart

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