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Title: Scallops Poached with Sherry and Saffron
Categories: Appetizer Spanish Seafood
Yield: 2 Servings
| 1/3 | lb | (5 ozs) sea scallops |
| Salt (kosher preferred) | ||
| Freshly ground pepper | ||
| 2 | tb | To 3 tb couscous, cooked by package directions |
| 1 | c | Medium-dry oloroso sherry |
| 1/2 | c | Chicken broth |
| 2 | Pinches saffron | |
| 2 | Cloves garlic; minced | |
| 1 | Plum tomato; seeded and chopped | |
| 1 | Cooked artichoke heart; quartered | |
| 1 | tb | Chopped black olives |
| 6 | Orange segments | |
| 1 | ts | Chopped marjoram |
| 1 | ts | Chopped parsley |
| 1/4 | Roasted red bell pepper; cut in julienne strips | |
| 1 1/2 | oz | Prosciutto; chopped |
| 1 | tb | Olive oil |
1. Allow scallops to come to room temperature, pat dry and season with salt and pepper. Divide couscous between two soup bowls and keep warm in the oven.
3. In a small saucepan, combine sherry, broth, garlic, tomato, artichoke quarters and olives. Bring wine to a simmer, add scallops and, when wine returns to a simmer, cover pan and poach scallops for 1 to 1 1/2 minutes or until they're cooked medium-rare or medium.
4. Remove cover and stir in orange segments, marjoram, parsley, roasted pepper, prosciutto and olive oil. Simmer 1 minute, then season to taste with salt and pepper. Spoon into bowls and serve immediately with the sherry used for cooking or a fresh, fruity, young red wine.
From Chef Allen Sternweiler, Printer's Row restaurant. Chicago Tribune 2/20/94. Christie Aspegren, March 95 Recipe Club. Date: 07/02/96
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