Sea scallops in herb broth-martha stewart liv

4 Servings

Ingredients

Quantity Ingredient
1 Bunch flat-leaf parsley (about 2 C)
1 Bunch watercress (about 1 1/2 C), tough stems removed
2 Shallots, coarsely chopped
1½ cup Water
1 teaspoon Salt, plus more for scallops
16 Sea scallops (about 1 lb)
Freshly ground pepper
1 teaspoon Olive oil
1 teaspoon Unsalted butter

Directions

1. In a medium saucepan, combine 1½ 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 ½ t oil and ½ 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

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