Recipes Included On This Page Filé-Crusted Scallops with Tomato and Okra Ragout French Herb Fritters Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Filé-Crusted Scallops with Tomato and Okra Ragout Recipe By :Chef Tanya Holland Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 sea scallops (about 1 1/2 pounds) 1 teaspoon filé powder 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 Pinch cayenne pepper 1/3 cup extra-virgin olive oil 1 cup diced onions 2 cloves garlic 1 1/2 cups cherry tomatoes, sliced in half 2 cups fresh okra, chopped into 1/2-inch pieces 1/2 teaspoon coarse salt, plus more to taste 1/4 teaspoon freshly ground white pepper, plus more to taste 2 tablespoons canola oil 1 bunch watercress or other salad green 1 tablespoon red-wine vinegar Preheat the oven to 350°F. Remove and discard muscle attachment from scallops; rinse scallops and set aside. Mix filé powder, paprika, garlic and onion powders, and cayenne to create spice blend; set aside. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, onions, and garlic, and cook until soft, about 10 minutes. Add tomato halves and cook 5 minutes, or until they begin to break apart. Add okra and season with 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon spice blend. Reduce heat to low, and let mixture cook an additional 10 minutes. Season reserved scallops with salt and white pepper. Dip one side of scallops into spice blend. Heat a large skillet with ovenproof handle over high heat, and add canola oil. Add scallops to pan with spice side down, and cook 2 minutes. Using a narrow spatula, turn scallops, and cook an additional 2 minutes. Transfer skillet to oven, and cook scallops an additional 3 minutes to ensure scallops are cooked through. To serve Divide okra mixture among 4 plates, placing 3 piles of the mixture in each; arrange 4 scallops around the dish, and 1 in the center. Toss watercress with vinegar and remaining olive oil, and season with salt and white pepper to taste. Place greens on top of scallop in the center. Chef's Notes: I’ve taken some of the components of a traditional gumbo and created a lighter version using simple techniques. Okra has a dubious reputation because of its usual viscid texture when cooked, but in this preparation it retains the delicious crunch. Contributed to the FareShare Gazette by Art 26 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 25g Fat (92.0% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 5 Fat. * Exported from MasterCook * French Herb Fritters Recipe By :Anthony Worrel Thompson Serving Size : 15 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz mixed soft herb leaves - chervil, basil, rocket, tarragon etc. -- Washed, dried and chopped. 1 medium onion -- very finely chopped 1 1/2 teaspoons vegetable bouillon powder 3 oz freshly grated Parmesan cheese (1/8 pound) 4 medium eggs -- lightly beaten 1 7/8 cups fresh breadcrumbs salt and ground black pepper 1/4 cup unsalted butter vegetable oil Place the herb leaves in a medium bowl. Stir in the onion, bouillon powder, cheese, eggs, enough breadcrumbs to bind and salt and pepper to taste. Mix well with a wooden spoon. Melt the butter in a large frying pan over a medium heat. Add enough oil so that there is 15mm (quarter of an inch) of fat altogether in the pan. Using 1 generous tablespoon of the mixture for each fritter, fry the fritters a few at a time until deep golden, about 3 minutes per side. Drain on kitchen paper, keep warm in a low oven until the remaining fritters are cooked. Serve with a yogurt based dressing. Contributed to the FareShare Gazette by Chupa 25 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 4g Fat (64.1% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

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