450 g Prepared celeriac; peeled
-and cubed
30 g Unsalted butter
1 cl Garlic; crushed
2 Shallots; chopped
1 pn Saffron stems
450 ml Water or vegetable stock
Salt and pepper
300 ml Double cream
4 King scallops; coral
-removed
Caviar, optional
Prepare all the vegetables. Heat the butter in a large pan and sweat
the vegetables and saffron to coat them and soften. Add the water or
stock and bring to the boil. Simmer gently until cooked.
Liquidise until smooth and pass through a sieve into a clean pan. Add
the cream bring back to the boil, simmering to caramelise the cream
and round off the flavours. Taste and adjust the seasoning if
necessary.
Thinly slice each scallop across into 5 or 6 medallions. Put into 4
cups and pour on the hot soup. This will be sufficient to cook the
scallops. Finish with a swirl of cream and for a luxury touch a
dollop of Sevruga caviar!
MMMMM
One can make a tasty but affordable version by substituting safflower
or turmeric for the saffron and lumpfish or salmon roe for the
caviar. Also why don't North American fishmongers sell and
consumers accept the coral?. It's a pity to waste half the creature.
Cheers
Jim
... Grits, a good excuse for butter when you can't afford a lobster
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