Scallops In Leek Sauce And Caviar Food

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SEA SCALLOPS OVER LEEKS WITH MANGO CURRY CHUTNEY SAUCE



Sea Scallops over Leeks with Mango Curry Chutney Sauce image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

3 tablespoons grapeseed oil (1 tablespoon to saute the leeks, 1 tablespoon to saute the onion and garlic for the sauce, and 1 tablespoon to sear the scallops)
4 tablespoons (1/2 stick or 1/4 cup) butter, (1 tablespoon to saute the leeks, 1 tablespoon to sear the scallops, and 2 tablespoons to whisk into the sauce)
4 leeks, white and tender greens parts only, soaked in salt water to remove grit and sliced on the bias into 1/2-inch pieces
1 onion, peeled and thinly sliced
1 garlic clove, peeled and thinly sliced
2 cups mango/peach juice (preferably with no additional sugar added)
2 tablespoons mild curry paste
1/2 cup dark chocolate chips (recommended: Hershey's Special Dark Chocolate Chips)
8 (U-10) sea scallops
2 teaspoons chili powder
2 teaspoons dark cocoa (recommended: Hershey's Cocoa Special Dark Chocolate)
Salt and freshly ground black pepper
1/4 cup sour cream

Steps:

  • Heat 1 tablespoon of the grapeseed oil over medium heat in a large saute pan and add 1 tablespoon of the butter (reserving the other 2 tablespoons oil and the other 3 tablespoons butter). Reduce the heat to low and slowly cook the leeks until tender. Transfer to a utility platter, cover and keep warm. (Keep the same pan handy to sear the scallops.)
  • While the leeks are cooking, in a separate medium saucepot heat 1 tablespoon of oil over medium heat (reserving the last tablespoon of oil) and saute the onion and garlic until the onion becomes translucent. Add the mango peach juice and curry paste and let reduce by two-thirds. Whisk in the chocolate chips and cook for about 10 minutes to integrate flavors.
  • While the sauce is cooking, dust the scallops on both sides with chili powder and cocoa powder, and season with a little salt.
  • Return to the saucepot, and reduce the heat to low. Take 1/4 cup of the hot sauce and put it into a separate bowl. Gradually add the sour cream into the hot sauce, a spoonful at a time to temper the sour cream and keep it from "breaking."
  • Gradually add the bowl of tempered sour cream to the sauce a little at a time and allow to thicken over low heat, about 5 more minutes.
  • While the sauce is thickening, return to the pan in which you sauteed the leeks and if you have not already done so, remove them to a utility platter to keep warm. Wipe out the same pan, heat the remaining 1 tablespoon oil over medium-high heat to the smoking point and melt 1 tablespoon of the butter in it (reserving the last 2 tablespoons of butter). Sear each side of the scallop leaving undisturbed for the first 2 minutes or so to let the caramelization process to begin. This will not only allow the seasonings integrate into the surface of the scallops, but will prevent tearing. Further cook the scallops until you see (from the side) that they are beginning to turn opaque inside. When you notice that the opacity extends about 1/4 of the way down from each flat side of the scallop, remove the scallops to a plate and cover them with a pot lid to allow carryover cooking to take over, to avoid overcooking the scallops.
  • Spoon some leeks into the center of serving plate. Top with scallops and spoon curry sauce around.

SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE



Scallops with Leeks in Champagne Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 1/2 tablespoons unsalted butter
1 tablespoon minced shallots
2 large leeks, white parts only, well washed and thinly sliced crosswise
1/2 cup dry champagne
Coarse salt and freshly ground pepper
1 tablespoon olive oil
16 sea scallops, rinsed and patted dry
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
  • In a large nonstick skillet, heat oil and remaining 1/2 tablespoon butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 4 plates. Top with scallops, and sprinkle with parsley. Serve immediately.

SCALLOPS WITH LEEKS AND LEMON BUTTER SAUCE



Scallops with Leeks and Lemon Butter Sauce image

I love scallops! Serve these as a nice first course or a light main dish. The cook time does not take into account that some things can be done simultaneously.

Provided by Normaone

Categories     Spring

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

5 tablespoons butter
3 large leeks, white and pale green parts,thinly sliced
2 tablespoons water
3 cups dry white vermouth
6 shallots, thinly sliced
1/4 cup fresh lemon juice
3 fresh thyme sprigs
1 1/2 lbs bay scallops
1/2 cup butter, chilled,cut into 1/2 inch pieces
4 plum tomatoes, chopped

Steps:

  • In a large skillet over medium heat, melt butter.
  • Add leeks and 2 tablespoons water.
  • Cover and simmer 20 minutes or until leeks are tender, stirring now and then.
  • Season and set aside.
  • Can be made a day in advance.
  • Cover and refrigerate.
  • In a large saucepan, boil vermouth, shallots, lemon juice,and thyme 25 minutes, or until reduced to 1 cup.
  • Strain sauce and set aside.
  • Season scallops.
  • In a large skillet over medium-high heat, saute scallops about 3 minutes, or until cooked through.
  • Keep warm.
  • In a skillet over medium heat, rewarm the leek mixture, stirring now and then.
  • Bring the sauce to a simmer, gradually add the 1/2 c butter a piece or two at a time, whisking until melted.
  • Remove from heat and season.
  • Spoon leek mixture onto plates.
  • Spoon warm scallops onto leeks.
  • Drizzle sauce over scallops and sprinkle with chopped tomatoes.
  • Serve.

SCALLOPS IN LEEK SAUCE AND CAVIAR



Scallops In Leek Sauce And Caviar image

Provided by Jacques Pepin

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound (about 20) sea scallops
2 medium leeks (about 12 ounces)
1/2 cup dry, fruity white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (4 tablespoons) heavy cream
1/2 teaspoon potato starch or arrowroot, dissolved in 1 tablespoon cold water
4 tablespoons (about 2 ounces) salmon caviar
2 tablespoons (about 1 ounce) beluga malossol caviar
1 teaspoon peanut oil

Steps:

  • Rinse the scallops, drain and set aside. Remove and discard the root and dark green outer leaves of the leeks, along with any damaged or wilted inner leaves.
  • Cut the leeks into 3-inch chunks and halve the chunks. Slice the leeks into small, thin strips to create a fine julienne. (You should have about 3 1/2 lightly packed cups.) Place the leeks in a sieve, rinse under cool water and drain.
  • Place the leeks in a saucepan with 2 1/2 cups of water and bring to a boil. Cook, covered, for about 8 minutes or until tender. Drain, reserving the juice. (You should have about 1/2 cup of juice.) Set the leeks and the juice aside separately.
  • When ready to serve, place the leek juice in a saucepan with the scallops. Add the wine, salt and pepper. Bring to a boil and cook gently for 1 minute. Remove the scallops with a slotted spoon and add the cream to the juice in the saucepan. Bring the liquid to a boil. Mix in the dissolved potato starch and stir until the mixture thickens slightly.
  • Reheat the leeks in a microwave oven or over direct heat. Divide them among 4 plates. Arrange the scallops on top and spoon some sauce over them. In a bowl, gently mix the red and black caviar together with the oil until the grains separate. Sprinkle on top of the scallops. Serve immediately.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 5 grams, Sodium 805 milligrams, Sugar 2 grams, TransFat 0 grams

SCALLOPS WITH LEEKS



Scallops with Leeks image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

12 fresh sea scallops on their shells, with coral attached if available
8 young leeks
2 ounces unsalted butter
Salt
Freshly ground black pepper
2 shallots, finely chopped
1/4 pint (1/2 cup) dry white wine
4 tablespoons dry vermouth
1/4 pint (1/2 cup) thick cream
1 bunch flat leaf parsley, roughly chopped

Steps:

  • Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels.
  • Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot.
  • In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops with their corals. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.
  • Remove the leeks from their liquid using a slotted spoon and place in the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.

POACHED SCALLOPS WITH CAVIAR SAUCE



Poached Scallops with Caviar Sauce image

Provided by Eric Ripert

Categories     Fish     Shellfish     Poach     Quick & Easy     Scallop

Yield Makes 6 servings

Number Of Ingredients 12

1 cup clam juice
1/2 cup heavy cream
1 tablespoon cold unsalted butter
3 cups Court-Bouillon
18 large sea scallops or 6 jumbo live scallops in the shell
Fine sea salt and freshly ground white pepper
3 ounces osetra caviar
1/2 lemon, seeds removed
2 tablespoons thinly sliced chives
6 jumbo scallop shells (reserved from the live scallops or purchased at a gourmet shop) (optional)
Special Equipment
Rock salt (if using scallop shells)

Steps:

  • Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside.
  • Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. Add the scallops to the simmering court-bouillon and poach gently until they are cooked just to rare, about 1 1/2 minutes for large scallops, 2 to 2 1/2 minutes for jumbo scallops.
  • To serve, place a bed of rock salt on each plate and rest a scallop shell on it (if you do not have scallop shells, serve the scallops in shallow bowls). Place 3 large scallops or 1 jumbo in each shell.
  • Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately.

SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE



Seared Scallops with Leeks and Caviar Sauce image

Categories     Herb     Shellfish     Scallop     Leek     Spring     Winter     Party     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

3 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 cup brut Champagne
3/4 cup whipping cream
20 sea scallops
3 tablespoons caviar
2 teaspoons chopped fresh tarragon

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
  • Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
  • Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.

STEAMED EGG WITH SCALLOPS AND CAVIAR



Steamed Egg with Scallops and Caviar image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 appetizer servings

Number Of Ingredients 12

10 large eggs, lightly beaten
1 tablespoon peeled and freshly grated ginger
2 tablespoons finely chopped Chinese chives
2 fresh shiitake mushrooms, stalks removed and finely chopped
2 teaspoons toasted sesame oil
2 teaspoons light soy sauce
2 generous pinches toasted nori seaweed shreds (found in Asian markets)
Pinch sea salt
Freshly ground black pepper
8 bay scallops
4 teaspoons salmon roe, for garnish
Finely chopped fresh Chinese chives, for garnish

Steps:

  • Thoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.

Nutrition Facts : Calories 117, Fat 7.5 grams, SaturatedFat 2 grams, Cholesterol 269 milligrams, Sodium 190 milligrams, Carbohydrate 2 grams, Protein 11 grams, Sugar 1 grams

SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE



Scallops With Potato Pancakes With Caviar Sauce image

Recipe by Vinny Dotolo and Jon Shook. Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes F&W Magazine, Januaey 2010 edition. From: Dinner Party for a New Decade.:) Lovely! Wine Pairing: Just as Champagne pairs well with caviar, so does sparkling Vouvray, which is a bit richer and fruitier. Two to try with these scallops in caviar sauce are the bright NV François Pinon Vouvray Brut and the lightly herbal NV Champalou Vouvray Pétillant Brut.

Provided by Manami

Categories     Potato

Time 1h20m

Yield 10 First Course Servings

Number Of Ingredients 19

1 lb baking potato, peeled
1 large egg, lightly beaten
1/4 cup matzo meal
1/4 cup grated onion
salt
vegetable oil, for frying
1 1/2 cups champagne
9 black peppercorns
3 fresh thyme sprigs
1 bay leaf
1 large shallot, thinly sliced
1 teaspoon fresh lemon juice
1 1/2 tablespoons creme fraiche
3/4 cup cold unsalted butter, cut into tablespoons
1 ounce caviar
salt
vegetable oil, for frying
20 medium sea scallops (1 pound)
2 tablespoons minced chives

Steps:

  • PREPARE THE PANCAKES:.
  • Coarsely shred the potatoes and squeeze out any excess liquid.
  • Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
  • Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
  • In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
  • Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.
  • Lower the heat if the pancakes brown too quickly and add more oil if necessary.
  • Transfer the pancakes to a baking sheet and sprinkle with salt.
  • PREPARE THE SCALLOPS & CAVIAR SAUCE:.
  • Preheat the oven to 325°F
  • In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
  • Strain the sauce into another small saucepan.
  • Stir in the creme fraiche and bring to a simmer over moderate heat.
  • Remove from the heat and stir in the softened butter, 1 tablespoon at a time.
  • Stir in the caviar and season lightly with salt.
  • Cover the sauce and keep it warm.
  • Wipe out the skillet and heat 1/4 inch of oil in it until shimmering.
  • Season the scallops with salt and add half of them to the skillet.
  • Cook over high heat until richly browned, about 1 1/2 minutes per side.
  • Transfer to a plate and keep warm while you cook the remaining scallops.
  • Rewarm the potato pancakes in the oven.
  • Arrange the pancakes on a platter and set a scallop on each one.
  • Add the chives to the caviar butter sauce and spoon over the scallops.
  • Serve right away.
  • MAKE AHEAD:*.
  • The pancakes and caviar sauce can stand at room temperature for up to 2 hours. Rewarm the caviar sauce over low heat, stirring constantly.

Nutrition Facts : Calories 243.4, Fat 15.9, SaturatedFat 9.6, Cholesterol 83.5, Sodium 86, Carbohydrate 13.8, Fiber 1, Sugar 1, Protein 5.8

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR



Seared Sea Scallops with Crème Fraîche and Caviar image

Categories     Dairy     Shellfish     Sauté     Cocktail Party     Quick & Easy     Oscars     New Year's Eve     Scallop     Sour Cream     Bon Appétit

Yield Makes 24

Number Of Ingredients 5

1 teaspoon vegetable oil
12 large sea scallops, cut horizontally into 2 rounds
1/4 cup crème fraîche or sour cream
1/2 ounce caviar
4 fresh chives, cut into 1-inch lengths

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
  • Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL AND CAVIAR



Cauliflower Soup With Seared Scallops, Lemon Oil and Caviar image

From the October 2006 edition of Bon Appetit Magazine, this submission is from Alfred Portale of Gotham Bar and Grill. Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish. Omit scallops and caviar to make this dish vegetarian.

Provided by Raquel Grinnell

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons vegetable oil, divided
1 cup white onion, chopped
1 garlic clove, sliced
3 3/4 cups cauliflower (from 1 large head)
1 1/2 cups low sodium chicken broth
1 1/2 cups whipping cream
kosher salt
fresh ground white pepper
1 leek, cut into 1/8-inch-thick rounds (white and pale green parts only)
6 sea scallops, patted dry
1 (30 g) jar black caviar, like American white sturgeon (about 1 ounce)
6 teaspoons lemon-infused olive oil
fresh chives, finely chopped

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes.
  • Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes.
  • Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper.
  • Do ahead: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
  • Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl.
  • Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side.
  • Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.

Nutrition Facts : Calories 375.5, Fat 34.9, SaturatedFat 15.6, Cholesterol 114.5, Sodium 198.7, Carbohydrate 11.1, Fiber 2.1, Sugar 3.1, Protein 7.3

SCALLOPS WITH SAFFRON LOBSTER SAUCE AND CAVIAR



Scallops With Saffron Lobster Sauce and Caviar image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 9

3 cups dry white wine
1 2-pound lobster
2 1/2 teaspoons cold, unsalted butter
2 shallots, peeled and minced
1 cup sparkling wine
1 pound large sea scallops
1/4 teaspoon saffron threads
3 tablespoons golden caviar
8 cups cleaned and stemmed spinach leaves

Steps:

  • In a large pot, bring the white wine to a boil over high heat. Add the lobster, cover, reduce heat and steam for 10 minutes. Remove the lobster and set aside. Reserve the broth.
  • When the lobster is cool, remove the meat from the claws and tail and set aside. Use a sharp knife to split the body and to break the shell into 2- to 3-inch chunks. Place the shells in the reserved lobster broth over low heat, and simmer for 1 hour. Strain and set aside.
  • Melt 1 teaspoon of the butter in a clean saucepan. Add the shallots, and saute until softened, about 30 seconds. Add the lobster broth and the sparkling wine, and bring to a slow simmer. Add the scallops, and simmer just until cooked through, about 3 minutes. Remove with a slotted spoon, place in a bowl and cover with foil to keep warm.
  • Place 2 cups of the poaching liquid in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 15 minutes. Add the saffron, and simmer until reduced to 1/2 cup, about 10 minutes. Cut the remaining 1 1/2 teaspoons butter into small pieces. Remove the sauce from the heat, and gradually whisk in the butter. Carefully stir in the caviar to avoid breaking the eggs.
  • Cut the lobster meat into bite-size chunks. Steam the spinach just until wilted, and divide among 4 plates. Divide the scallops among the plates, sprinkle with lobster chunks and spoon the sauce over the scallops and lobster. Serve immediately.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 3 grams, Sodium 1647 milligrams, Sugar 5 grams, TransFat 0 grams

SEARED SEA SCALLOPS IN A VODKA LEEK SAUCE



Seared Sea Scallops in a Vodka Leek Sauce image

Printed in In Style magazine, May 1998. It is a recipe from Lola's in L.A. A restaurant and bar that is frequented by the stars.

Provided by Bren in LR

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons sweet butter, divided
8 large sea scallops
1 leek, cleaned, trimmed and diced (white part only)
1/4 cup vodka
salt and pepper (to taste)

Steps:

  • Heat 1 tablespoon butter in saute pan until sizzling. Add scallops and sear quickly (about 1 minute), leaving center of scallop under cooked.
  • Remove scallops from pan; set aside. Reduce heat; add leeks to pan and saute until softened, 3-4 minutes.
  • Add vodka and return scallops to pan. Cook until vodka is reduced, 1-2 minutes.
  • Add remaining butter a tablespoon at a time until sauce has thickened. Season with salt and pepper to taste. Serve hot.

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