Home › The World's Kitchen › Scallops, Mrs. Duvivier

Scallops, Mrs. Duvivier

Place one and a half pounds very fresh scallops in a saucepan with a good gill sherry, two branches parsley, a half teaspoon salt and let slowly boil for five minutes, then remove celery. Lightly brown six finely chopped shallots in one and a half tablespoons melted butter in a small saucepan, add two Spanish sweet red peppers, cut into very small pieces, and cook for three minutes. Add a light tablespoon flour, stir well, strain scallop liquor into this pan, add a tablespoon tarragon vinegar and gently stir until it comes to a boil. Add scallops, lightly mix, cook for five minutes longer, pour scallops into a deep dish and serve.