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Sauteed Sea Scallops on Ratatouille Recipe

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This recipe for Sauteed Sea Scallops on Ratatouille, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roland Zwerger - Son-in-law of Ray and Reka Medendorp
Added: Thursday, June 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 tomatoes, blanched, seeded, and peeled
2 orange peppers
2 yellow peppers
2 red peppers
2 zucchini
2 garlic cloves
12 sea scallops
2 tsp olive oil
fresh basil for garnish
rosemary & thyme


Sauce:
1 shallot, sauteed in butter
1/2 c white wine
1/2 c fish stock
1/2 c heavy cream

Directions:
Directions:
Dice all vegetables small. Saute in oil with garlic. Reserve 1 tomato. Adjust seasoning, add rosmary and thyme. Season scallops and saute in oil. Place ratatouille in neat circle at center of plate. Cut scallops in 3 slices and arrange on top of ratatouille in a circle. Chop reserved tomato and place in center of circle with a sprig of fresh basil.
Sauce:
Add wine and fish stock to sauteed shallot. Cook to reduce to 1/2. Add cream and simmer for 2 minutes. Adjust seasoning. and spoon sauce around the scallops.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
From Roland's cookbook, "Culinary Temptations."

 

 

 

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