From mmarina1@optonline.net Tue Aug 14 13:18:50 2001 Date: Fri, 09 Mar 2001 09:25:30 -0500 From: Mary Marina Reply-To: pasta@yahoogroups.com To: Subject: [Pasta] Scallop Lasagna with Watercress and Lemon Vinaigrette SCALLOP LASAGNE WITH WATERCRESS & LEMON VINAIGRETTE ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INGREDIENTS: 12 dried lasagne sheets 1 kg scallops 1 large bunch watercress, refreshed 1 red onion, sliced finely 1 red chilli, chopped 20 small basil leaves 20 mint leaves 2 tomatoes, chopped 1/4 cup chervil leaves DRESSING: 1 small egg yolk 1 garlic clove, minced juice of 1 large lemon 120 ml light olive oil salt, to taste pepper, to taste METHOD: To make the dressing, whisk the yolk, garlic and lemon juice in a bowl. Slowly add the olive oil and season with salt and pepper. Set aside. Cook lasagne in salted boiling water for 8 minutes, drain and refresh under cold water and set aside. Char-grill the scallops on a preheated pan with a little olive oil until just opaque. Mix the scallops with the watercress, red onion, chilli, basil, mint leaves and tomatoes and pour over the dressing. To serve, lay 2 cooked lasagne sheets on each plate, top with salad mixture and scatter with chervil leaves. Serves 6 SCALLOP LASAGNE WITH WATERCRESS & LEMON VINAIGRETTE ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INGREDIENTS: 12 dried lasagne sheets 1 kg scallops 1 large bunch watercress, refreshed 1 red onion, sliced finely 1 red chilli, chopped 20 small basil leaves 20 mint leaves 2 tomatoes, chopped 1/4 cup chervil leaves DRESSING: 1 small egg yolk 1 garlic clove, minced juice of 1 large lemon 120 ml light olive oil salt, to taste pepper, to taste METHOD: To make the dressing, whisk the yolk, garlic and lemon juice in a bowl. Slowly add the olive oil and season with salt and pepper. Set aside. Cook lasagne in salted boiling water for 8 minutes, drain and refresh under cold water and set aside. Char-grill the scallops on a preheated pan with a little olive oil until just opaque. Mix the scallops with the watercress, red onion, chilli, basil, mint leaves and tomatoes and pour over the dressing. To serve, lay 2 cooked lasagne sheets on each plate, top with salad mixture and scatter with chervil leaves. Serves 6 Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/