MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gateau Of Australian Scallops With A Light Coriander Sauce
 Categories: Seafood
      Yield: 6 Servings
 
    600 g  Scallops; cleaned and with
           - coral removed but reserved
    300 g  Zucchini; diced
    300 g  Eggplant; diced
    300 g  Tomatoes; skinned and seeds
           - removed
    600 g  Red and green pepper;
           - seeds removed
     10 cl Garlic; peeled and crushed
      2 tb Butter
           Salt and pepper
     70 g  Coriander; separate leaves
           - and stems
      1 c  Fish stock
    1/2 c  White wine
     50 g  Unsalted butter
 
  Cook zucchini, eggplant, tomato, poppers, and crushed garlic in
  butter until tender. Season with salt and pepper, set aside and
  keep warm. Liquidise the scallop coral and the coriander stems
  together with the fish stock and white wine. Place in a saucepan
  and cook slowly to develop a good flavoured stock. Strain through a
  fine sieve, return to the stove and reduce the cooking liquid by
  half. Pat scallops dry with paper towels and quickly sear the
  scallops in a very hot pan until golden brown. Remove from the pan
  and keep warm. Deglaze the pan with the stock and reduce cooking
  liquid a little more. Whisk in the butter and taste for salt and
  pepper. Arrange the cooked vegetable mixture in the centre of
  individual dinner plates. Spoon scallops on top and lightly coat
  with the sauce. Sprinkle with coriander leaves and serve at once.

  Bon Appetit

  Recipe by Exec. Chef Magnus Johansson

  Recipe FROM: Vogue, Winter 1988
  
  Posted by: Sherree Johansson on 08-13-94
 
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