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Cold Poached Scallops
Preparation info
4 to 6
portions- Difficulty
Easy
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
Serve the scallops as a first course or as a light main course.
Ingredients
1½ pounds - fresh blueberries, for garnish (optional)
- fresh mint sprigs, for garnish (optional)
Method
- Rinse the scallops briefly and place them in a saucepan that holds them comfortably in one layer. Cover with lightly salted water and bring the water to a simmer. Cook gently for 1 minute. Remove the saucepan from the heat and let the scallops cool to room temperature in their poaching liquid.
- Rinse and sort through the blueberries, if using, selecting fat perf