Treasures from the sea and New England's maple forests.
Pat scallops dry. Heat oil in a heavy saucepan till very hot. Add a few scallops at a time, searing both sides until cooked through, being careful not to overcook them. This will take only about only 2-3 minutes. Remove scallops to a serving plate and cover to keep warm.
Add balsamic vinegar and syrup to the oil in the skillet and cook till thick. Pour into a small bowl and set in the center of the serving plate, surrounded by scallops. Garnish with parsley and use tooth picks to dip scallops into syrup sauce.
Tips & Glossary
Bouquet Garni: (boo-kay gar-nee), a bundle of herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving.
Ginger: dried ground ginger is far more potent than freshly grated from the root. Sweet dessert recipes call for ground powder. If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe.
Nutmeg: Use small whole nuts and store them, tightly covered, in a dry dark area. Grate what you need using the smallest grating edge or grind in a food processor. What a difference from store bought nutmeg!
Piecrust: Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust. But for those willing to make their own, the payoff is great. See our recipe for Noel's Pie Crust.
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