Poached Scallop (ala Julia Child)
From: email@example.com (Maury Neiberg)
(Serves 2 approx 4 protein exchanges/serving. I don't count optional
calories for wine cooked so long, but if you do, count 65 opt cals)
Chop up 1-2 scallions or 1-2 shallots. In a saucepan combine scallions
or shallots, 2/3 cup wine, 1/2 cup water, a dash of salt and pepper.
Bring to a boil and simmer for 10 minutes. Add 10 ounces scallops. If
the scallops are small or cut into small pieces, remove from heat,
otherwise, simmer for 2 minutes and then remove from heat. Let sit for
Hot: Stir in seasonings (1 Tablespoon fresh herbs, thyme, basil, an
parsley work nicely) Adjust salt and pepper. Serve immediately, or
serve as below without the chilling.
Cold: Remove Scallops to a bowl. Add herbs to saucepan and 1/2-1 cup
diced peeled seeded and de-juiced tomatoes. (I know this is a pain,
but it's worth it, honest. Use canned peeled tomatoes and it all gets
easier) Bring to a boil and then simmer for about 5 minutes, until the
tomatoes give up their juice. Bring to a boil and reduce to a
reasonable consistency. Stir in scallops and chill overnight.