Gourmet Foods

Sautéing the scallops

• 4 or more veal scallops
• 1 ½ tablespoon butter
• ½ teaspoon cooking oil
• A 10 inch non-stick skillet

Dry scallops thoroughly on paper towels. Heat butter and oil in the skillet over high heat. When butter foam has almost subsided but is not browning, add scallops. Do not crowd them together; cook them a few at a time if necessary. Sauté on one side for about 4 minutes, regulating heat so fat is always very hot but not browning; then turn and sauté meat on the other side. Scallops are done when they are just resistant to the pressure of your fingers, and the juices run clear yellow when meat is pricked. Remove scallops to a side dish and make the sauce as follows:

• 1 tablespoon minced shallots or scallions
• Optional: ¼ cup Dry white vermouth
• ½ tablespoon dried tarragon leaves
• 1 cup brown stock or beef bouillon or ¼ cup stock and one cup heavy cream
• Optional: 1 cup mushrooms, previously sautéed in butter for about 5 minutes
• ½ tablespoon cornstarch blended to a paste with 1 tablespoon water
• Salt and pepper
• 1 tablespoon soft butter
• A very hot serving dish
• Parsley sprigs

Pour all but a tablespoon of fat from the skillet. Add shallots or scallions and stir over medium heat for ½ minute. Then add the optional wine, the tarragon, and the stock or the bouillon. Scrape up all coagulated sauté juices with a wooden spoon, and simmer for a minute. (If using cream, add it now.) Boil rapidly to reduce liquid to about 2/3 cup. Remove from heat; beat in cornstarch mixture and optional mushrooms. Simmer, stirring, for two minutes. Season scallops lightly with salt and pepper return them to the pan, baste with the sauce. Correct seasoning. Set aside uncovered until a few minutes before serving.

Just before serving, reheat to the simmer, basting scallops with sauce for a minute or two until heated through. Remove from heat, place scallops on a hot serving dish, and add butter to the sauce in the pan. Swirl pan until butter has been absorbed, then pour sauce over scallops. Decorate with the parsley, and serve immediately.