Scallops in Habanero Sauce
	Serves 4
	16 large scallops
	1/2 cup  water
	1/2 cup  dry white wine
	1 shallot, roughly chopped
	1 bouquet garni, consisting of 1 bay leaf, 1 sprig fresh thyme, and 3 
	stalks of parsley
	6 black  peppercorns
	Dry crushed habaneros to taste
	4 tbsps  hot water
	1 1/4    cups heavy cream
	3 tbsps fresh chopped parsley
	Salt and pepper
	1. Put the scallops into a large shallow pan together with the water, 
	   wine, shallot, bouquet garni and peppercorns.
	2. Cover the pan and bring the liquid almost to the boil.  Remove the pan 
	   from the heat and leave the scallops to poach in the hot liquid for 10 to 
	   15 minutes.
	3. The scallops are cooked when they are just firm to the touch.  Remove 
	   them from the liquid and keep warm on a clean plate.
	4. Strain the scallop cooking liquid in a small saucepan and bring to the 
	   boil.  Let the loquid boil rapidly until it is reduced by about half.
	5. Mix the dry crushed habaneros with the hot water (4 tbsps) and add 
	   this to the reduced cooking liquid.  Add heavy cream and season to 
	   taste.  Bring the sauce back to just below boiling point.
	7. Arrange the scallops on a serving plate and pour a little of the sauce 
	   over them before serving.

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