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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 Tbsp olive oil 2 cloves garlic, minced 1 1/2 cup heavy cream 2 Tbsp pesto juice of 1/2 lemon 4 sun dried tomatoes 1/3 cup dry vermouth 1 1/2 lb scallops Instructions: Heat oil in skillet. Saute garlic. Add cream and reduce by half. Add pesto, lemon juice and tomatoes, cut into julienne strips. In another non-stick skillet heat the dry vermouth and add scallops. Poach them just a few minutes. Remove them with a slotted spoon when almost done. Add scallops to cream sauce. If sauce is too thick, add a little of the poaching liquid. Add salt and pepper to taste. |
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