Sea Scallops In Herb Broth-Martha Stewart Liv
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Sea Scallops In Herb Broth-Martha Stewart Liv
  Scallops    Herbs  
Last updated 6/12/2012 1:22:29 AM. Recipe ID 55137. Report a problem with this recipe.
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      Title: Sea scallops in herb broth-martha stewart liv
 Categories: Fish/sea, Main dish, Soup/stews
      Yield: 4 Servings
 
      1    Bunch flat-leaf parsley
           -(about 2 C)
      1    Bunch watercress (about
           -1 1/2 C), tough stems
           -removed
      2    Shallots, coarsely chopped
  1 1/2 c  Water
      1 ts Salt, plus more for scallops
     16    Sea scallops (about 1 lb)
           Freshly ground pepper
      1 ts Olive oil
      1 ts Unsalted butter
 
  1. In a medium saucepan, combine 1 1/2 C parsley, 1 C watercress,
  shallots, water, and 1 t salt. Bring to a boil. Reduce heat; cover
  and simmer for 30 minutes. Strain; reserve liquid, Set aside.
  
  2. Season scallops on both sides with salt and pepper. Heat 1/2 t oil
  and 1/2 t butter in a large skillet over medium heat. Cook half the
  scallops for 5 minutes, or until golden brown. Turn and cook for 3
  more minutes. Keep warm; repeat process.
  
  3. Return broth to a boil. In a blender, combine remaining parsley and
  watercress with hot broth. Cover blender with a towel to absorb any
  splashes, hold top firmly in place, and puree. Strain, and adjust
  seasonings. Pour broth into serving dish; place scallops on top.
  
  Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
 




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Recipe ID 55137 (Apr 03, 2005)

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