1 bunch flat-leaf parsley (about 2 c)
1 bunch watercress (about 1 1/2 c), t, ough stems remov
2 shallots, coarsely chopped
1 1/2 cup water
1 tsp salt, plus more for scallops
16 sea scallops (about 1 lb)
1 freshly ground pepper
1 tsp olive oil
1 tsp unsalted butter
A Recipe for
Sea Scallops In Herb Broth-Martha Stewart Liv
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This is a recipe for Sea Scallops In Herb Broth-Martha Stewart Liv from the recipe cookbook of Recipes-to-go (Meal)
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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
Serves: 4
Sea Scallops In Herb Broth-Martha Stewart Liv Recipe brought to you by Recipes To-Go