Sea Scallops in Herb Broth-Martha Stewart Living
| Yield: | 4 Servings |
| Categories: | Main Dishes, Fish, Soups |
| 1 | Bunch flat-leaf parsley (about 2 C) | |
| 1 | Bunch watercress (about 1 1/2 C), tough stems removed | |
| 2 | Shallots, coarsely chopped | |
| 1 1/2 | c | Water |
| 1 | ts | Salt, plus more for scallops |
| 16 | Sea scallops (about 1 lb) | |
| Freshly ground pepper | ||
| 1 | ts | Olive oil |
| 1 | ts | Unsalted butter |
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