Bay Scallops With Cucumber Rings
|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)|
|Cucumber||2 Large, pared, sliced lengthwise, seeded, and cut in 1 inch slices|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Cold water||1 Cup (16 tbs)|
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.