Poached Scallops
1/2 cup heavy cream
2 small sprigs fresh rosemary
2/3 cup grapeseed oil*
1 lb. bay scallops (small size)
1/4 cup cooked garbanzo beans, peeled
1/2 small tomato, peeled, cored, seeded and diced
salt and white pepper to taste
Warm cream in a small pan over
medium heat-do not boil. Remove pan from
heat. Rub one of the rosemary sprigs in your hand to release the oils and
add to warm cream, cover and set aside to steep. When cream is cool,
remove
rosemary sprig, transfer to a bowl, cover and chill. Whisk cream to soft
peaks, then return bowl to refrigerator to keep cold.
Heat oil in a deep, medium saucepan, over medium heat until warm. Add
scallops
and poach until barely opaque and just heated through. This takes 3-5
minutes.
Remove pan from heat and add garbanzo beans, tomatoes, then season to
taste with salt and pepper. Ladle scallops evenly in 4 soup bowls, garnish
each with
an even amount of rosemary whipped cream and a sprinkle of rosemary leaves.
*To make this even better, I use special butter flavored grapeseed oil that is
expeller pressed. It can be purchased by
clicking here.
