ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Michael's Pasta and Scallops

1 cup fish stock
1 cup heavy cream
1/2 pound sea scallops, tough muscles removed
Salt and pepper
1/2 pound fresh linguine
1 tablespoon fresh lemon juice, or to taste
3 ounces golden caviar
Garnish: 12 fresh tarragon leaves and 12 small fresh basil leaves

Boil the fish stock in a large saucepan until reduced to 1/4 cup (about 4 minutes). Add the cream and, being areful not to let the cream boil, simmer ntil reduced to 1/2 cup (about 6 minutes).

Prepare grill for cooking.

Pat scallops dry and season them with salt and pepper. Grill the scallops on a lightly oiled rack until just cooked through (1 to 2 minutes per side). Transfer scallops, as cooked, to a covered plate and keep them warm.

Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup of the cooking water and drain the pasta in a colander. Return to the pot and toss it with the cream sauce, 1/4 cup of the pasta cooking liquid, and the lemon juice; add salt and pepper to taste over moderate heat until hot (adding more liquid if necessary, a tablespoon at a time).

Serve the pasta mounded on plates. Top with scallops and caviar. Garnish with tarragon and basil. Makes 4 servings.

"Comfort Me With Apples" by Ruth Reichl

Thursday, May 10, 2001



bottom navigation bar Terms of Use  Privacy Policy