QUAIL EGGS WITH ASPARAGUS AND WALNUT MAYONNAISE
Provided by Food Network
Time 18m
Yield 6 appetizer portions
Number Of Ingredients 10
Steps:
- Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2 1/2 minutes. Remove and shell immediately.
- Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a cup with a spout, mix the 2 oils. With the motor of the food processor running, add the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper.
- Let eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips.
ASPARAGUS SALAD WITH CELERY LEAVES, QUAIL EGGS, AND TARRAGON VINAIGRETTE
Steps:
- Cover eggs with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold running water to stop cooking, then peel and quarter.
- Cut asparagus on a very sharp diagonal into 3/4-inch-thick slices (about 2 inches long), leaving 2-inch tips. Halve tips lengthwise if thicker than rest of slices. Arrange asparagus on a steamer rack and sprinkle with kosher salt. Steam, covered, over boiling water until just tender, 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
- Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.
- Toss asparagus and celery leaves with half of vinaigrette and mound on 4 plates. Tuck quail eggs decoratively into salads. Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.
SEARED SCALLOPS WITH QUAILS EGGS & ASPARAGUS
Seared Scallops with fried quails eggs and asparagus shoots. From a recipe available on the BBC food website. With the quails eggs, be prepared to suffer some causalities well breaking the shells.
Provided by samule83
Categories Vegetable
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Firstly bring a pan of salted water to the boil. Adding the asparagus and cook for 3-4 minutes. Then drain well and refresh in cold water. Add one tablespoon of the butter and season, to taste, with salt and freshly ground black pepper.
- Heating the oil in a frying pan over a medium heat and add the quails' eggs and fry for 1-2 minutes.
- Heating the remaining butter in a separate frying pan on a medium heat. Season the scallops, to taste, with salt and freshly ground black pepper. When the butter is foaming, add the scallops and fry for 1-2 minutes on each side, or until golden-brown on both sides and just cooked through.
Nutrition Facts : Calories 414.1, Fat 40, SaturatedFat 17.4, Cholesterol 299.7, Sodium 427.8, Carbohydrate 4.6, Fiber 1.5, Sugar 1.1, Protein 11
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