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Skewered Scallops and Cucumbers with Dill

Brochettes de Saint-Jacques et Concombres à l’Aneth

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Preparation info
  • Servings:

    4

    • Difficulty

      Easy

Appears in

By Richard Olney

Published 1974

  • About

Normally a coral butter would accompany the skewered scallops: About 3 ounces of the corals (the remainder left attached to the scallops and skewered) poached for some three minutes in a dill-flavored court bouillon (⅓ cup each of water and white wine), the corals sieved, the court bouillon reduced to a spoonful, the two whisked into about 4 ounces softened butter, ⅓ cup heavy cream whipped and whisked into the mixture, seasoned to taste . . . In the absence of corals, substitute a beurr

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