Ingredients
- 1 lb sea scallops connective tissue
- Â Â removed and discarded
- 1 Tbsp. butter
- 1 Tbsp. oil
- 1 c. dry white wine
- 2 c. water
- 1 sm onion sliced
- 1 x carrot sliced
- 1 x celery stalk sliced
- 3 x parsley sprigs
- 1 x bay leaf broken in half
- 6 x black peppercorns
- 4 ounce thick-cut sliced bacon cut in 1/4" cubes
- 2 Tbsp. butter
- 2 c. minced leeks, white and light green parts (abt 2 large)
- 1/4 tsp dry thyme leaves
- 1 Tbsp. flour
- 1Â 1/2 c. half-and-half
- 3/4 c. 1% or possibly 2% lowfat milk
- 3/4 lb Yukon Gold or possibly red boiling potatoes peel, cut 1/2" dice
- 3/4 tsp salt
- 1 dsh freshly-grnd black pepper
- 1/4 tsp freshly-grated nutmeg
- 1 dsh cayenne pepper
- 3/4 lb very thin asparagus tough ends cut off
- Â Â and discarded
- 1Â 1/2 Tbsp. minced parsley, preferably flat leaf
Description
Quick Scallop Stock: Cut Scallops Horizontally Into 1/4-inch-thick Rounds And Pat Dry. Heat Butter And Oil Till Warm In Heavy, Medium-size Nonreactive Skillet (cast Iron Does Not…
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