Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - Seafood - Scallop Chowder With Lime Juice
Famous Authors (View All Authors)
Soups - Seafood -  Scallop Chowder With Lime Juice Post by :james_allen Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2511

Click below to download : Soups - Seafood - Scallop Chowder With Lime Juice (Format : PDF)

Soups - Seafood - Scallop Chowder With Lime Juice

Cooking the scallops just briefly in lime juice and olive oil and then adding them to the soup for a mere ten minutes before serving keeps these delicate shellfish tender and succulent.

2 tablespoons olive oil
4 cups bite-sized pieces of peeled red-skinned potatoes (4 medium)
1 medium yellow onion, thinly sliced
1/4 cup minced fresh parsley
5 1/4 cups vegetable consommé or canned vegetable broth
1/4 cup freshly squeezed and strained lime juice
4 fresh basil leaves, chopped
1 1/4 teaspoon crushed green peppercorns
1 pound fresh scallops
Slivers of fresh lime
3/4 cup dried bread crumbs

Heat 1 tablespoon of the oil over medium heat in a 4 1/2 quart soup pot. Add the potatoes, onion, and parsley. Add the consommé or broth. Bring to a boil and reduce the heat to medium. Cover and continue cooking for 10 minutes, or until the potatoes are tender.

Meanwhile, heat the remaining 1 tablespoon oil, lime juice, basil, and peppercorns in a large skillet over medium heat. When the mixture simmers, add the scallops. Cover and cook for 3 to 4 minutes, until the scallops are just tender; do not overcook. Stir the bread crumbs into the soup pot and cook, uncovered, for 10 minutes. Add the scallops and their liquid to the soup and cook for 2 or 3 minutes more to reheat. Garnish each bowl with a sliver of the fresh lime.
If you like this book please share to your friends :

Soups - Seafood Bisque Recipes Soups - Seafood Bisque Recipes

Soups - Seafood Bisque Recipes
Bisque (4 servings) 4 tsp. Olive oil 2 Onions, sliced 1 lb. (480 g.) tomatoes, chopped 2 Garlic cloves, crushed 1 tbl. Black peppercorns 1 tbl. Chopped fresh oregano 1 tbl. Fresh basil, shredded 1 tbl. Chopped fresh parsley 11/4 pt. (750 ml.) chicken or fish stock, divided 8 tbl. Tomato puree 2 oz. (60 g.) small pasta shells 8 oz. (240 g.) assorted cooked seafood (such as prawns, crab, Mussels and scallops) 2 tbl. Dry sherry 4 tsp. Single cream Salt and freshly ground black pepper Chopped parsley, to garnish Heat oil in a saucepan; add onions and cook gently

Soups - Sam Miller's Famous Crab Soup Soups - Sam Miller's Famous Crab Soup

Soups - Sam Miller's Famous Crab Soup
1 lb. backfin crabmeat 3/4 cup minced onion 3 Tbs. butter, melted 3/4 cup flour 12 cups hot milk, do not boil 3/4 cup sherry 1 tsp. thyme 1/2 tsp. instant chicken bouillon 2 cups half and half Pick over crabmeat, removing any shell. In a large pot, saute onion in butter over moderate heat until tender but not browned; stir in flour. Gradually blend in milk. Add half and half, sherry, thyme and chicken bouillon, stirring constantly until mixture is heated through.