02-04-2005, 02:57 AM
Ingredients
6 large Alaska Scallops
1 Tbsp Oil, for cooking
1 Tbsp Sour Cream
1 tsp Chives, chopped
1 tsp Chervil, chopped
1/2 cup Yellow Tomato puree
1/2 cup Red Tomato puree
2 sprigs Chervil
Salt and Pepper
Directions
Heat the oil in a medium sauté pan. Slice each scallop into 3 pieces, and season with salt and pepper on both sides. Quickly sear the scallops on both sides. Be careful not to overcook. Remove and place on a plate to cool. In a small bowl, combine the sour cream, chives, and chervil, and season with salt and pepper. Set aside. Build your funky scallops in two parfait glasses. Spoon 2 tablespoons yellow puree into each glass, followed by three slices of scallop, 2 tablespoons red puree, three slices scallops, 2 tablespoons yellow puree, three scallops, 2 tablespoons red puree. Top each with 1 tablespoon herb cream and garnish with the chervil sprig. Refrigerate for 1 hour before serving.
6 large Alaska Scallops
1 Tbsp Oil, for cooking
1 Tbsp Sour Cream
1 tsp Chives, chopped
1 tsp Chervil, chopped
1/2 cup Yellow Tomato puree
1/2 cup Red Tomato puree
2 sprigs Chervil
Salt and Pepper
Directions
Heat the oil in a medium sauté pan. Slice each scallop into 3 pieces, and season with salt and pepper on both sides. Quickly sear the scallops on both sides. Be careful not to overcook. Remove and place on a plate to cool. In a small bowl, combine the sour cream, chives, and chervil, and season with salt and pepper. Set aside. Build your funky scallops in two parfait glasses. Spoon 2 tablespoons yellow puree into each glass, followed by three slices of scallop, 2 tablespoons red puree, three slices scallops, 2 tablespoons yellow puree, three scallops, 2 tablespoons red puree. Top each with 1 tablespoon herb cream and garnish with the chervil sprig. Refrigerate for 1 hour before serving.