Seared
Scallops
Scallops, ready
for cooking
Oil for frying
Salt and pepper for seasoning
Heat
heavy frying pan with a small amount of oil on bottom. Add in
seasoned scallops. Brown one side; turn and continue to pan fry
until cooked through. Remove to serving plates.
California
Citrus Butter Sauce
3 sticks
whole butter, cut into pats
1/4 c white wine
2 Tbsp fresh squeezed grapefruit juice
2 Tbsp fresh squeezed lemon juice
2 Tbsp white vinegar
2 shallots chopped very fine
1/2 cup grapefruit segments, chopped
In
stainless steel saucepan, put wine, juices and vinegar with the
shallots. Heat over moderately low heat until nearly all the liquid
has simmered out, leaving a small amount with the shallots. Remove
from heat and let rest 2 minutes. Over very low leat (just warm)
add in the butter several pats at a time, whisking and adding
more when the previous amount has melted. Repeat until all the
butter has been used up. Toss in the grapefruit segments and serve
immediately.
Herb
and Watercress Salad
1
bunch watercress, cleaned and dried
1 bunch cilantro, cleaned and dried
3 large sprigs basil
1/2 small bunch chervil
1 lemon, rind grated fine (yellow part only)
Rough
chop watercress, cilantro, basil and chervil: the object is to
leave the components in large pieces. Place in large bowl and
sprinkle the finely grated zest over the top. Very gently toss.
Serve.
