Posted by: Nancy K 11-13-99 6:35 AM
Seafood Kebabs Fondue
8 large scallops
625g (1 1/4 lb) monkfish, boned
Tarragon Wine Sauce:
30g (1 oz / 6 teaspoons) butter
1 shallot, finely chopped
155ml (5 fl oz / 2/3 cup) dry white wine
2 teaspoons chopped fresh tarragon
salt and pepper
4 tablespoons single (light) cream
Remove coral parts from scallops and reserve. Cut white parts in half. Cut monkfish into bite-sized pieces. Toss scallops and monkfish in seasoned flour.
Thread one piece of scallop and 2 pieces of monkfish onto 16 bamboo skewers and keep in refrigerator until needed. (These will be cooked in hot oil later. )
To make tarragon wine sauce, melt butter in a saucepan. Add shallot and cook until soft, then add reserved scallop corals and cook over a gentle heat for 5 minutes. Pour in wine, add tarragon and season with salt and pepper. Simmer for 5 minutes.
Puree sauce in a blender or food processor until smooth, then return to saucepan, stir in cream and reheat before serving.
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