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Bay Scallops With Cucumber Rings

Global.Potpourri's picture
  Bay scallops/Sea scallops 2 Pound, cut in thirds
  Minced onion 1 Tablespoon
  Minced celery 1⁄2 Cup (8 tbs)
  Minced carrot 1 Cup (16 tbs)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Cucumber 2 Large, pared, sliced lengthwise, seeded, and cut in 1 inch slices
  Dry white wine 1⁄4 Cup (4 tbs)
  Arrowroot 1 Tablespoon
  Cold water 1 Cup (16 tbs)
  Salt To Taste

Simmer scallops, onion, celery, and carrot in the stock until scallops are tender (about 4 minutes).
Strain stock into a medium saucepan.
Sprinkle 1/2 teaspoon salt over scallop mixture; keep warm.
Simmer cucumbers in stock until just tender (about 4 minutes).
Remove cucumbers with slotted spoon; keep warm.
Heat remaining stock and wine to boiling.
Mix arrowroot with a little cold water; stir into stock.
Simmer, stirring constantly, until thickened (about 3 minutes).
Season to taste with salt.
Spoon half the cucumbers into a clear glass serving bowl.
Arrange scallops on top.
Spoon remaining cucumbers over scallops; pour sauce over.
Serve immediately.

Recipe Summary

Main Dish

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