This past week we improvised a roasted onion cream sauce to go with this scallop dish. First we roasted small yellow onions (whole, skin on, one cut side down) and garlic cloves. After they were finished and cooled slightly, they were de-skinned and lightly chopped, and added to a medium-hot skillet with two tablespoons of butter. Then we added about one cup of white wine and cooked that a bit, then a small container of skim ricotta. We brought that to a low simmer, added a little water to thin and spiced with cayenne, nutmeg, parmesan, lemon zest, lemon juice, salt and pepper.
No comments:
Post a Comment