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1993-01-25
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Date: 8 Sep 90 06:16:09 GMT
From: daniel@terra.ucsc.edu (Daniel Edelson)
Subject: SCALLOPS: Easy Scallops Recipe
In article <1990Sep8.035413.20518@mthvax.cs.miami.edu> nlb5x@boole.acc.Virginia.EDU (Nancy H. Boling) writes:
>
>Does anyone have an easy scallop recipe? I prefer some type of saute
>rather than a tomato or cream based recipe. Something along the lines
>of a scampi, perhaps? Due to a temporary living situation, all my
>cookbooks are in storage.
>
>Thanks!
>
>Nancy.
>email: nlb5x@virginia.edu
It is amazingly easy to turn scallops into a heavenly repast
for 1 or more persons. Basically, lemon, garlic, shallots and olive
oil are simply allowed to work their usual miracles.
A half pound of scallops will satisfy a very hungary person.
Probably a pound and a half are enough for four, though I
would use two pounds and maybe have some left.
1 serving = about 1/2 pound of scallops
Saute:
Olive oil - Enough to lubricate all the ingrediants to your taste.
Shallots - I'd estimate 6 per serving, but I like shallots very much.
Garlic - Lots. Never too much. Perhaps 2-3 big cloves per serving.
Lemon - Lots. Maybe 1/2 lemon per serving.
Salt - To taste. Not much is required.
Pepper - As with salt, minimal.
Saute on medium-high heat the above ingrediants until the
shallots are mostly cooked, i.e., transluscent or even browned.
Add the scallops. It's best to rinse them first. Fresh scallops
are best, of course. The scallops cook very quickly. They'll take
maybe 8 minutes to cook. They're done when the transluscency is
entirely gone, and they're white all the way through. Taste them
to be sure. Overcooking is worse than undercooking. For the last
5 minutes of cooking I like to add
Marsala - up to 1/2 cup per serving
This yields a wonderful sauce with which you should thoroughly
immerse a heaping plate of rice. Garnish it with green onions.
I suggest separately sauteing onions and mushrooms and adding
them to the rice. Just typing in the recipe makes me salivate.
Enjoy.
Also, if anyone has any other ingrediants that they think would
improve this recipe I'd like to hear from them at the internet
address listed below. Thanks.
Ciao,
Daniel Edelson
daniel@cis.ucsc.e/du
Daniel Edelson | If you disagree with these
daniel@cis.ucsc.edu, or | views you'll need to speak with
...!sun!practic!peren!daniel | my cat.