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8 | Shallots minced |
3 gross | Tomatoes diced |
1 gross | Bulb fennel; sliced thinly |
4 Esslöffel | olive oil |
1 Teelöffel | salt |
1/2 Teelöffel | pepper ground |
1 Tasse | Plus 4 tbsp. unsalted; butter |
2 x ca. 450 g | Scallops |
8 Esslöffel | basil minced, fresh |
1 | Lemon; grated rind of |
Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, saute shallots, tomatoes and fennel in oil until most of the liquid has evaporated (about 2 minutes). Add salt and pepper and continue cooking until liquid is absorbed (about 3 minutes). Set aside to cool. Cut 8 squares of aluminum boil, about 10 inches by 10 inches each. Smear each with 2 tbsps. Butter. Place an equal amount of tomato-fennel mixture in center of each foil square. Place 1/4 lb. (about 3/4 cup) scallops on each mound of tomato-fennel mixture. Cut any very large scallops so they will cook evenly. Place 1 tbsp. Basil on each mound of scallops, top with 1 1/2 tsp. Butter and 1/2 tsp. Lemon rind. Seal foil package securely. Refrigerate if not baking immediagely. Place package on a baking sheet and bake until package puff up (about 20 minutes, depending on size of scallops). To serve, place a package on a dinner plate and open carefully at the table so the aroma can be enjoyed. Note: You can substitute cubes of firm-fleshed fish such as salmon, sea bass, halibut or turbot for the scallops.
Formatted by Mary Wilson, BWVB02B.
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