Recipe - Sauteed Sea Scallops With Tarragon Sauce

Three fourths cup 35% cream
One fourth cup Fish stock
1 lg Egg yolk
2 teaspoon Fresh lemon juice
One fourth cup Dry white wine
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh chives
12 lg Sea scallops, muscle removed
Salt
Pepper
2 tablespoon Olive oil
Chives chopped

In small saucepan, over mediumhigh heat, combine cream and stock, bringing
to a boil about 20 minutes, or until slightly thickened. Set aside.

In small bowl, whisk together yolk, lemon juice and wine until frothy.
Whisk into cream mixture. Stir in tarragon and chives; set aside.

Meanwhile, pat scallops dry and season with salt and pepper. In large
skillet, over high heat, sear scallops in olive oil quickly about 45
seconds
on each side.

Serve three scallops with tarragon sauce per person. Garnish.

Yield: 4 servings

Source: Gusto! (Toronto Globe and Mail)

Posted to FOODWINE Digest 18 Dec 96

From: Rod Grant rodgrant@MAGI.COM

Date: Thu, 19 Dec 1996 01:05:00 0500