by Francine Segan
from Shakespeare’s Kitchen: Renaissance Recipes for the Contemporary Cook
(Random House, 2003)
The Elizabethans enjoyed sweet and tart sauces and made use of various flavored vinegars in their cooking. The natural sweetness of scallops is perfectly offset here by the light tartness of fruit vinegar. This recipe is exceptionally delicious and very simple to prepare.—Francine Segan
1 tablespoon butter
2 medium shallots, minced
1/2 cup fruit vinegar (raspberry, blackberry, or elderberry)
2 whole cloves
1/8 teaspoons mace
8 ounces sea scallops
Salt and freshly milled black pepper
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
2 scallop shells, cleaned
1. Melt the butter in a saute pan, add the shallots, and cook over low heat for 3 to 4 minutes, or until the shallots are translucent. Add the vinegar, raise the heat to medium-high, and boil for 3 minutes, or until the mixture is thickened to a glaze. Reduce the heat to medium-low, add the cloves, mace and scallops, and cook for 1 to 2 minutes or until the scallops are opaque and cooked through. Remove the whole cloves and season with salt and pepper.
2. Combine the parsley and mint and sprinkle around the edges of the scallop shells.
3. Spoon the scallops into the shells and top with the berry glaze.
Recipe © 2003 Francine Segan. All rights reserved.