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Poached Bay Scallops




Source of Recipe


Christopher Prosperi


List of Ingredients




Sauce:

• 2 roasted red peppers, rinsed seeds removed

• 1 cup yogurt

• 1 teaspoon prepared horseradish

• 1 tablespoon chopped fresh dill

• 1 teaspoon lemon juice

Scallops:

• 1 pound bay scallops, side mussel removed

• 1 pound baby bok choy, about 4 ounces each, quartered

• 2 quarts water

• 1 cup white wine

• 1/2 a lemon, cut into quarters

• 1 tablespoon soy sauce

• 1 bay leaf


Recipe



To make the sauce, put the roasted pepper into the bowl of a food processor and puree. Add yogurt, horseradish, dill and lemon juice, and pulse until blended. Pour into a serving container and refrigerate until ready to serve.

To prepare scallops: Rinse scallops in cold water and set aside. In a shallow 5- to 6-quart pot, bring the water, wine, lemon pieces, soy sauce and bay leaf to a simmer. Add the bok choy quarters and return to a simmer; simmer for 1 minute.

Push bok choy to one side of the pot and add the scallops. Return to a simmer and poach for 1 minute. Strain liquid and arrange bok choy in the center of serving platter. Place the scallops around the bok choy. Serve with additional lemon wedges, soy sauce, steamed rice and the yogurt sauce. Makes 4 servings.