how do I find the guy (PeterH) who asked about roe scallops a weeks or so ago?

Answer 1

go to the search bar, and click where it says advanced. Then type in his nickname and make sure you indicate you are looking for nicknames. You will get a list of possible matches. You can then click on the profiles to see if he has e-mail access through his profile.

Answer 2

Title: Grilled Coffin Bay Scallops With A Ragout Of Scallop Roe
Yield: 6 Servings

Ingredients

4 eschalots, peeled, chopped
1 finely and blanched
50 ml banyuls vinegar or red wine
1 vinegar
100 ml virgin olive oil
50 ml walnut oil
1 ts strong dijon mustard
1 salt and freshly ground
1 pepper
1 scallops:
36 coffin bay scallops, cut
1 from their shells and
1 cleaned and roes set
1 aside separately
1 salt and freshly ground
1 pepper
1 tb olive oil
1 ragout
1 reserved scallop roes
1/2 c julienned leek, blanched
1 to serve:
6 ts ossetra caviar
1 sprigs of chervil

Instructions

To make the vinaigrette: whisk together all the ingredients.

To cook the scallops: season the scallops with salt and pepper. Heat
the olive oil in a frying pan until it starts to smoke. Add the
scallops, cook on both sides until medium rare and arrange in a
circle on six heated serving plates.

To make the ragout: heat 3 tablespoons of the vinaigrette in a small
saucepan with the scallop roes and leek and cook until the roes
stiffen. Spoon the ragout in the centre of each plate.

To serve: spoon some caviar between each scallop and place a sprig of
chervil on each scallop. Spoon the remaining warm vinaigrette around
the scallops and serve at once.
Tony Bilson, Treasury Restaurant, Hotel Intercontinental., Sydney, NSW
Bon Appetit-Exec.Chef Magnus Johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994
Vinaigrette::

Answer 3

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