Scallops in White Port Aspic

The idea for this recipe came from looking at some oriental type spoons I have, wanting to make something quite original with Scallops...raw... So here we go. They were beyond delicious ! No picture...sorry!

Photo courtesy of  www.webstaurantstore.com

Time: 1 hour or more

Effort: Easy

Serves: 4

Ingredients

4 large fresh sea scallops

1 cup beef bouillon chilled

1 packet of powder gelatin

1/4 cup white Port wine

Salt & pepper to taste

1 tbsp lemon juice

4 leaves of Cilantro (Coriander leaves)

Mix a 1/4 cup of the bouillon with the gelatin and let stand until the gelatin has softened. Heat up another 1/4 cup bouillon to boiling and add to the gelatin mixture, stirring constantly until the gelatin has dissolved. Add the remaining bouillon, Port wine, lemon juice and salt & pepper to taste. Chill for no more than 5 minutes - until it's the consistency of a raw egg white. Place a scallop on each spoon and coat with the aspic mixture. Top with one Cilantro leaf and chill until firm. Serve as an appetizer on a bed of salad or as cocktail bites.