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Scallop Quenelles With Red Pepper Sauce

Western.Chefs's picture
  Sea scallops 1 Pound
  Eggs 2
  Dry vermouth 1 Tablespoon
  Salt 3⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Heavy cream/Whipping cream 1⁄2 Cup (8 tbs)
  Instant mashed potato flakes 1⁄4 Cup (4 tbs)
  Red pepper sauce 1 Cup (16 tbs)
  Boiling water 1 Cup (16 tbs)

1. Prepare quenelles: In food processor with knife blade attached, blend scallops, eggs, vermouth, salt, and white pepper until scallops are very finely chopped, scraping side of container as necessary. Add heavy or whipping cream and mashed-potato flakes, and blend just until mixed. (To use blender, place 1/2 pound scallops, 1 egg, and 1/4 cup heavy or whipping cream in blender container; blend at high speed until very finely chopped. Spoon into large bowl; repeat with remaining scallops, egg, and heavy cream. Stir in vermouth, salt, pepper, and mashed-potato flakes until smooth.)
2. Grease 13" by 9" baking dish. Using 2 large spoons, shape scallop mixture into 8 large ovals. Gently arrange quenelles in baking dish. Set aside.
3. Prepare Red-Pepper Sauce; keep warm.
4. Pour boiling water around quenelles in baking dish; cover dish with waxed paper. Cook at high (100% power) 4 to 5 minutes, just until quenelles are set, rotating baking dish after 2 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1220 Calories from Fat 561

% Daily Value*

Total Fat 63 g96.7%

Saturated Fat 33.1 g165.6%

Trans Fat 0 g

Cholesterol 746.8 mg248.9%

Sodium 2953.6 mg123.1%

Total Carbohydrates 38 g12.6%

Dietary Fiber 4.8 g19.4%

Sugars 9.2 g

Protein 96 g192.1%

Vitamin A 127.7% Vitamin C 144.5%

Calcium 25.4% Iron 19.9%

*Based on a 2000 Calorie diet


Scallop Quenelles With Red Pepper Sauce Recipe