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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is based on a recipe from Bon Appetit’s May 1984 issue, from a menu titled: Hearty Dinner from Portugal” in the Cooking for Two Elegant and Easy section. Be sure to get that broth boiling before you ladle it over those thinly sliced raw scallops! :) I haven’t yet tried this. Ingredients:
1 1/2 cups chicken broth |
3/4 cup beef broth |
1/4 cup bottled clam juice |
1/4 cup dry white port |
white pepper, freshly ground |
2 ounces uncooked sea scallops, thinly sliced |
2 tablespoons green onion tops, thinly sliced or 2 tablespoons chives, chopped |
Directions:
1. In small saucepan bring broths, clam juice and Port to boil.
2. Season with pepper.
3. Divide scallops between 2 bowls.
4. Ladle over the very heated broth.
5. Garnish with the green onions or chives and serve.
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