This is part of a dinner party post from March 22, 2008. For the full post, click here
Asparagus6 Large Scallops12 Small ScaallopsTempura MixWaterAP Flour3 oz Polenta or Cornmeal12 oz Chicken stock1 Chipotle in adobo1 beetSalt and pepper
Heat 12 oz of chicken stock until simmering. Add grated beet and let simmer for 3 minutes.
Add one chipotle diced, then whisk in polenta. Cook for 10 or 15 min continually whisking.
Salt and pepper larger Scallops. Fry in very hot pan – 6 minutes a side (About)
Take smaller scallops and asparagus and dip into AP Flour, then tempura batter and drop into fry liquid at 350 Degrees. For about 2 minutes
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