Seafood Recipes

16 large scallops
1/2 cup water
1/2 cup dry white wine
1 shallot, roughly chopped
1 bouquet garni, 
( consisting of 1 bay leaf, 
1 sprig fresh thyme, 
and 3 stalks of parsley )
6 black peppercorns
Dry crushed habaneros to taste
4 tbsps hot water
1 1/4 cups heavy cream
3 tbsps fresh chopped parsley
Salt and pepper

Put the scallops into 
a large shallow pan together 
with the water, wine, 
shallot, bouquet garni 
and peppercorns.

Cover the pan and bring 
the liquid almost to the boil.  
Remove the pan from the heat 
and leave the scallops 
to poach in the hot liquid 
for 10 to 15 minutes.

The scallops are cooked 
when they are just firm 
to the touch.  
Remove them from the 
liquid and keep warm 
on a clean plate.

Strain the scallop 
cooking liquid in a small saucepan
and bring to the boil. 
Let the liquid boil rapidly 
until it is reduced
by about half.

Mix the dry crushed 
habaneros with the hot water 
(4 tbsps) and add this 
to the reduced cooking liquid.  
Add heavy cream and 
season to taste.  
Bring the sauce back 
to just below boiling point.

Arrange the scallops 
on a serving plate and 
pour a little of the sauce 
over them before serving.