Many onion soup with steamed coriander scallops

1 Servings

Ingredients

Quantity Ingredient
1 large Red onion; sliced
1 large Yellow onion; sliced
2 Leeks julienned; white part only
5 Shallots; sliced
1 bunch Scallions; cut into 1-inch batons
¼ cup Dijon mustard
1 cup Red wine
¼ cup Worcestershire sauce
Salt and pepper
1 tablespoon Fresh thyme; minced
4 cups Chicken stock
12 smalls To medium sized scallops; muscle removed
1 bunch Scallions; 2-inch spears
¼ cup Ground coriander
½ cup Curry powder
Thyme sprigs
Crispy fried onions

Directions

GARNISH

In a heavy saucepan, saute the onions, leeks and shallots. Cook until deep golden and caramelized. Add the scallions and the mustard. Deglaze the pan with the wine and Worcestershire sauce. Cook until the liquid is reduced by three quarters. Season with salt and pepper. Add the thyme and chicken stock and simmer slowly until reduced by about one fifth. Check for seasoning.

Spear the scallops on the prepared scallions. Season them with salt and coat with coriander. Place scallops in the steamer insert. Add the curry powder to the water in the bottom of the steamer. Bring to a boil. Place insert above the water and steam for 6 to 8 minutes until done.

In a large soup plate, ladle the onion broth, making an island of onions in the middle. Lay 3 scallops around and garnish with thyme sprigs and crispy onions.

Yield: 4 servings

Recipe by: Cooking Live Show #CL9000 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997

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