Directions:
- Make the sauce: In a skillet cook the onion in the oil over moderately low heat, stirring, until it is softened, add the gingerroot, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the juice and simmer the sauce, stirring occasionally, for 5 to 8 minutes, or until it is thickened slightly. Season the sauce with salt and pepper and keep it warm.
- Make the quenelles: Discard the tough bit of muscle clinging to the side of each scallop if necessary and in a food processor purée the scallops with the salt. With the motor running add the cream in a stream and blend the mixture until it is just smooth. In a large deep skillet bring 1 1/2 inches of salted water to a simmer. Scoop out and form oval mounds of the mousse with 2 soup spoons dipped in cold water, dropping each mound as it is formed into the simmering water, and poach the quenelles at a bare simmer, turning them occasionally, for 6 minutes, or until they are springy to the touch. Transfer the quenelles with a slotted spoon to paper towels, let them drain briefly, and divide them between 2 heated plates.
- Spoon the sauce over and around the quenelles and garnish the quenelles with the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 831.79 Kcal (3483 kJ) | ||
| Calories from fat | 237.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.42g | 41% | |
|---|---|---|---|
| Cholesterol | 49.6mg | 17% | |
| Sodium | 3309.97mg | 138% | |
| Potassium | 1959.76mg | 42% | |
| Total Carbs | 140g | 47% | |
| Sugars | 7.62g | 30% | |
| Dietary Fiber | 20.3g | 81% | |
| Protein | 16.73g | 33% | |
| Vitamin C | 225.9mg | 377% | |
| Iron | 8.1mg | 45% | |
| Calcium | 146.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 181.99 Kcal (762 kJ) | ||
| Calories from fat | 52.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 41% | |
|---|---|---|---|
| Cholesterol | 10.85mg | 17% | |
| Sodium | 724.18mg | 138% | |
| Potassium | 428.77mg | 42% | |
| Total Carbs | 30.63g | 47% | |
| Sugars | 1.67g | 30% | |
| Dietary Fiber | 4.44g | 81% | |
| Protein | 3.66g | 33% | |
| Vitamin C | 49.4mg | 377% | |
| Iron | 1.8mg | 45% | |
| Calcium | 32mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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