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- Nov 8, 2013
*This recipe is taken from the cookbook Cooking with Mickey Around our World*
Scallop Kai
Tangaroa Terrace
Polynesian Village Resort
Yield: 4 servings
Ingredients:
Directions:
Wash scallops and remove any pieces of shell. Dry well. (If sea scallops are used, cut in quarters.)
Heat butter in a medium skillet. Add scallops and mushrooms and saute over moderately high heat for 2 to 3 minutes. Add flour and stir in fish stock and Vermouth. Cook and stir until mixture boils and is thickened. Taste and add salt and pepper as needed.
If you have 4 black iron skillets for service, put linguine in skillet. Add scallop sauce, sprinkle with cut scallions and nutmeg and garnish with parsley; otherwise serve on plates.
Scallop Kai
Tangaroa Terrace
Polynesian Village Resort
Yield: 4 servings
Ingredients:
- ¾ pounds bay scallops
- 4 tbsp butter
- ⅔ cup diced mushrooms
- 3 tbsp flour
- 1 ¼ cups fish stock
- ¼ cup dry Vermouth
- Salt and white pepper to taste
- 10 oz hot, cooked linguine
- 2 scallions, finely cut
- ⅛ tsp nutmeg
- 4 sprigs parsley
Directions:
Wash scallops and remove any pieces of shell. Dry well. (If sea scallops are used, cut in quarters.)
Heat butter in a medium skillet. Add scallops and mushrooms and saute over moderately high heat for 2 to 3 minutes. Add flour and stir in fish stock and Vermouth. Cook and stir until mixture boils and is thickened. Taste and add salt and pepper as needed.
If you have 4 black iron skillets for service, put linguine in skillet. Add scallop sauce, sprinkle with cut scallions and nutmeg and garnish with parsley; otherwise serve on plates.