OYSTER AND SCALLOP RAGOUT WITH CAVIAR
During the past several months, this has been one of Jamin's most popular dishes. The spinach and scallop molds can be prepared several hours in advance, then cooked at the last minute.
Provided by Patricia Wells
Categories dinner, main course
Time 45m
Yield Four servings
Number Of Ingredients 11
Steps:
- Combine oysters, their liquor and one tablespoon butter in a small saucepan. Bring quickly to the boil and immediately strain oysters. Reserve liquid and oysters.
- Season scallops with salt and pepper, and mix with one tablespoon of melted butter.
- Blanch spinach leaves in boiling water, drain well and line four one-cup molds (round, flat-bottomed porcelain terrines work well) with the spinach, allowing a portion of the leaves to overlap the mold. Fill each cup with minced scallops and cover the top with overlapping leaves. Set aside.
- Preheat oven to 350 degrees.
- Prepare sauce: In a small saucepan, combine four tablespoons butter, the fennel and onion, and cook over low heat for 10 minutes. Add wine, oyster liquor and creme fraiche, and cook for two to three minutes. Strain sauce through a sieve (discarding fennel and onion), return to saucepan, add saffron and let reduce for several minutes, or until sauce is light and smooth. If preparing ahead, keep warm in a water bath.
- Place molds in the oven and cook for 10 minutes. Reheat oysters for four minutes in the same oven.
- Unmold spinach and scallop molds onto the center of a warmed dinner plate, arrange three oysters on each plate and cover oysters with the sauce. If desired, place one teaspoon caviar on top of each mold and serve immediately.
Nutrition Facts : @context http, Calories 617, UnsaturatedFat 13 grams, Carbohydrate 28 grams, Fat 36 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 19 grams, Sodium 1395 milligrams, Sugar 5 grams, TransFat 1 gram
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