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Here's Idol sa Kusina Recipe for Episode 39- Scallops in Kasubha Cream Sauce.
Ingredients:
½ cup dry white wine
½ cup fish stock
1 pinch kasubha (saffron)
500g shelled scallops, large
1 tsp salt and pepper
3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
125 ml cup heavy cream
1 tbsp lemon juice , squeeze
10g chopped flat leaf parsley (to garnish) crusty bread, to serve
Procedure:
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. Add scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
4. 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. 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.
5. Serve hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the sauce.
Ingredients:
½ cup dry white wine
½ cup fish stock
1 pinch kasubha (saffron)
500g shelled scallops, large
1 tsp salt and pepper
3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
125 ml cup heavy cream
1 tbsp lemon juice , squeeze
10g chopped flat leaf parsley (to garnish) crusty bread, to serve
Procedure:
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. Add scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
4. 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. 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.
5. Serve hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the sauce.
image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.
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