by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
You don't need pricey saffron to thoroughly enjoy this dish. Chef Boy Readily replaces it with the Pinoy equivalent and, viola, the result is quite stunning especially in flavor where it matters the most, Scallops in Kasubha Cream Sauce. Now, even just the sound of that makes the mouth go watery right?
- 500g shelled scallops, large
- ½ cup dry white wine
- ½ cup fish stock
- 1 pinch kasubha (saffron)
- 1 tsp salt and pepper
- 1 tbsp lemon juice , squeeze
- 3 tbps olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 125 ml cup heavy cream
- 10g chopped flat leaf parsley (to garnish) crusty bread, to serve
1. Put wine, fish stock and saffron in a pan and bring to a boil. Lower heat, cover and simmer gently for 15 minutes.
2. Season scallops with salt and pepper.
3. Heat olive oil in large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft.
4. Add scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
5. Using a slotted spoon, remove scallops from skillet and transfer to warmed plate. Add kasubha liquid to skillet, bring to a boil, and boil rapidly until reduced to about half. Lower heat and gradually stir in the cream, just a little at a time.
6. Let simmer gently until sauce thickens. Return scallops to skillet and let simmer for 1-2 minutes just to heat through. Add a squeeze of lemon juice and season to taste with salt and pepper.
7. Serve hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the sauce.
2. Season scallops with salt and pepper.
3. Heat olive oil in large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft.
4. Add scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
5. Using a slotted spoon, remove scallops from skillet and transfer to warmed plate. Add kasubha liquid to skillet, bring to a boil, and boil rapidly until reduced to about half. Lower heat and gradually stir in the cream, just a little at a time.
6. Let simmer gently until sauce thickens. Return scallops to skillet and let simmer for 1-2 minutes just to heat through. Add a squeeze of lemon juice and season to taste with salt and pepper.
7. Serve hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the sauce.
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