Scallop Quenelles with Gingered Tomato Sauce

1. 1

   In a skillet cook the onion in the oil over moderately low heat, stirring, until it is softened, add the gingerroot, and cook the mixture, stirring, for 1 minute.

2. 2

   Add the tomatoes with the juice and simmer the sauce, stirring occasionally, for 5 to 8 minutes, or until it is thickened slightly.

3. 3

   Season the sauce with salt and pepper and keep it warm.

4. 4

   Discard the tough bit of muscle clinging to the side of each scallop if necessary and in a food processor puree the scallops with the salt.

5. 5

   With the motor running add the cream in a stream and blend the mixture until it is just smooth.

6. 6

   In a large deep skillet bring 1 1/2 inches of salted water to a simmer.

7. 7

   Scoop out and form oval mounds of the mousse with 2 soup spoons dipped in cold water, dropping each mound as it is formed into the simmering water, and poach the quenelles at a bare simmer, turning them occasionally, for 6 minutes, or until they are springy to the touch.

8. 8

   Transfer the quenelles with a slotted spoon to paper towels, let them drain briefly, and divide them between 2 heated plates.

9. 9

   Spoon the sauce over and around the quenelles and garnish the quenelles with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.