Poached Scallops With Capers

Ingredients

• 1 1/2 lbs fresh scallops, washed
• 1 1/2 cups water
• 1 stalk celery, diced
• 1 carrot, pared sliced
• 1/4 teaspoon fennel seed
• 1 sprig fresh tarragon
• 1/2 cup dry white wine
• 3 tablespoons butter
• 1 1/2 tablespoons flour
• 1 1/2 tablespoons fresh dill
• 2 tablespoons capers
• lemon juice
• 1 pinch cayenne pepper
• salt, to taste
• black pepper, to taste

Directions

1. 1

   place scallops, water, celery, carrots, lemon juice, fennel seed, tarragon, cayenne pepper and black pepper in saute pan.

2. 2

   pour in wine and cover with sheet of waxed paper, bring to a boil over medium heat. as soon as liquid starts to boil, remove pan from heat and let stand 2 minutes.

3. 3

   use slotted spoon to remove scallops, set aside in a bowl.

4. 4

   return saute pan to stove over high heat. bring to a boil and cook for 3 minutes. season well, then pour sauce through sieve into bowl.

5. 5

   pour half of strained liquid into saute pan over low heat.

6. 6

   mix butter with flour, incorporate into cooking liquid, stirring constantly with whisk. sauce will thicken.

7. 7

   add dill and capers. place scallops in sauce and warm it up a few minutes over low heat.

8. 8

   Serve over pasta.