Recipe by Daniel Myers

Ingredients

1/2 pound sea scallops (large)

2 Tbsp. green onions, chopped

1 Tbsp. olive oil

pinch powder fine

pinch salt



2 slices bread

1/2 cup verjuice

1 clove garlic



Method

Tear bread into pieces and place in a small bowl. Add garlic and verjuice, and stir until mixed. Allow to sit until the bread turns to mush, then strain the liquid into a small saucepan and discard the solids. Bring to a low boil and simmer until thick, stirring constantly.

Sautee onions and scallops in olive oil. Place onto serving plate and cover with sauce. Serve hot.

Source [Le Viandier de Taillevent, J. Prescott (trans.)]: Scallops. Pick them over well, scald and wash them, brown them in oil with chopped onions and Spice Powder, and eat them with good White Garlic [Sauce].

Source [Le Viandier de Taillevent, J. Prescott (trans.)]: White Garlic [Sauce]. Crush garlic and bread, and steep in verjuice.

Published: February 7, 2014

Home : Recipes : Menus : Search : Books : FAQ : Contact

Terms of Use & Privacy Policy

© Copyright 2020 Medieval Cookery