Kettle, Braising pan, Steamer – Unified Brands Groen Braising Pan User Manual
Page 62: Convection combo steamer oven
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Kettle
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Braising Pan
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Steamer
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Convection Combo Steamer Oven
2
Category:
Entree – Seafood
Recipe:
Scallops with Saffron
For Product:
Eclipse Braising Pan
Publish Date: 5/05
______________________________________________________________________________
Yield:
50 Servings
Sea scallops
10 lb
Butter
1 lb
Green Onions, chopped
1 cup
Powered Saffron
1 tsp
Salt
to taste
Pepper
to taste
Cognac
1/4 cup
Dry Vermouth
1/4 cup
Large Tomatoes (Fresh, peeled, seeded
6 each
and coarsely chopped)
Mushrooms (fresh, thinly sliced)
1 lb
Heavy Cream
1 qt
1.
Turn the thermostat to 325°F. Melt the butter in the pan, add the green onions and sauté
until the whites are transparent.
2.
Add the scallops and saffron and season with salt.
Cover and stew for 3 minutes at 250°F.
3.
Add the cognac and vermouth, then the tomatoes, mushrooms and cream. Cover and stew
for additional 8 minutes.
4.
Prior to service, cook the sauce, uncovered, over Medium heat until it thickens slightly.
5.
Serve with rice.
ENTREE - SEAFOOD