Bay Scallops With Cucumber Rings Recipe
These Bay Scallops With Cucumber Rings are one of the most tasty seafood dishes that I've ever tasted. Try this irresistibly seasoned dish as it is or as an accompaniment to rice or pasta. Your suggestions for these Bay Scallops With Cucumber Rings are welcome.
Ingredients
| 2 pounds bay scallops or sea scallops, cut in thirds | ||
| Onion | 1 Tablespoon, minced | |
| Celery | 1/2 Cup (16 tbs), minced | |
| Carrot | 1 Cup (16 tbs), minced | |
| Chicken | 1 1/2 Cup (16 tbs) | |
| Stock | ||
| Salt | 1/2 Teaspoon | |
| 2 large cucumbers pared, sliced lengthwise, seeded, and cut in 1-inch slices | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Cold water | ||
| Salt | To Taste | |
Directions
1. Simmer scallops, onion, celery, and carrot in the Stock until scallops are tender (about 4 minutes). Strain Stock into a medium saucepan. Sprinkle 1/2 teaspoon salt over scallop mixture; keep warm.
2. Simmer cucumbers in Stock until just tender (about 4 minutes). Remove cucumbers with slotted spoon; keep warm.
3. Heat remaining Stock and wine to boiling. Mix flour with a little cold water; stir into Stock. Simmer, stirring constantly, until thickened Season to taste with salt. Spoon half the cucumbers into a clear glass serving bowl. Arrange scallops on top. Spoon remaining cucumbers over scallops; pour sauce over.
2. Simmer cucumbers in Stock until just tender (about 4 minutes). Remove cucumbers with slotted spoon; keep warm.
3. Heat remaining Stock and wine to boiling. Mix flour with a little cold water; stir into Stock. Simmer, stirring constantly, until thickened Season to taste with salt. Spoon half the cucumbers into a clear glass serving bowl. Arrange scallops on top. Spoon remaining cucumbers over scallops; pour sauce over.
Chef
