Scallop Cocktail Recipes

Ingredients :

1lb scallops

2/3 cup dry white table wine

1/3 cup water

2 sprigs parsley

1 small onion, halved

1 tbsp lemon juice

1 tbsp tarragon vinegar

2 hard-cooked eggs

2 tbsp Dijon mustard

1/4 tsp salt

dash white pepper

1/4 tsp dried leaf tarragon

1/2 cup olive oil

juice of 1/2 lemon

1 1/2 tsp chopped capers

1 1/2 tsp chopped parsley

lettuce

Rinse scallops well under cold water. Heat wine, water, parsley and onion to boiling. Add scallops and simmer 5 minutes. Drain. Cut any large scallops in half. Cool. Sprinkle with 1 tbsp lemon juice and tarragon vinegar. Cover and chill well, stirring occasionally. Cut hard-cooked eggs in halves. Lift out yolks and press through a fine sieve. Add mustard, salt, pepper and tarragon. Add oil and lemon juice drop by drop, blending well. Stir in finely-chopped egg whites, capers and parsley. Put scallops in sherbet glasses lined with lettuce. Spoon sauce over.

Serves 4

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