>> Sunday, 5 July 2009
Ai, it's been awhile...haven't posted for a very long time, but definitely still cooking good food..ok, maybe porn food but hey, life is short, eat chocolates (or strawberries with lots of whipped cream..=P
1.5 tbsp butter
1 tbsp flour
½ c fish stock
salt and pepper
9 pieces Scallops
salt and pepper
Green Peas cooked
Combine EVOO, balsamic vinegar, garlic, salt and pepper. Spoon the mixture over Portobello mushrooms and marinate for an hour. Preheat oven to 200C/400F. Place mushrooms stem side up in a roasting pan or oven-proof dish. Roast for 15 minutes, brushing it with its sauce once in a while. Top with grated parmigiano reggiano and roast for another 5 minutes until cheese melts.
While the mushrooms are roasting, proceed with making veloute sauce. I find making veloute sauce using the microwave easier since we have an electric stove top, which I find the amount of heat hard to control.
In a microwave-proof dish, melt butter over medium heat for 50 seconds. Stir in flour, mix thoroughly. Return to microwave and set to high heat for 1 minute. Whisk vigorously until well incorporated and form a thick paste. Add fish stock and whisk well, making sure it is free from lumps. Return to microwave and heat for 1.5 minutes on high setting. Add salt and pepper. Stir well and strain through a sieve. Set aside.
Pat the scallops dry with paper towel. Heat oil over medium heat, once you see gentle wisps of smoke, season the scallops with salt and pepper and gently put them in the hot oil. Sear until you get that nice brown crust on both sides and don’t try to move them while doing so. Don’t crowd the pan or you will lower the temperature and steam them. (Ok, I must admit, I tried moving a few..hihihihi..OC me!)
Arrange the roasted Portobello mushrooms on a serving dish, top with pan-seared scallops and green peas, drizzle with veloute sauce and garnish with chopped chives. Done!