Recipe: Hot or Cold Poached Scallops (ala Julia Child) for Two

Hot or Cold Poached Scallops (ala Julia Child) for Two
rec.food.recipes/Maurine Jo Neiberg/1990
Serves 2 approx 4 protein exchanges/serving.
I don't count optional calories for wine cooked so long, but if you do, count 65 opt cals)

Chop up 1-2 scallions or 1-2 shallots. In a saucepan combine scallions or shallots, 2/3 cup wine, 1/2 cup water, a dash of salt and pepper. Bring to a boil and simmer for 10 minutes. Add 10 ounces scallops. If the scallops are small or cut into small pieces, remove from heat, otherwise, simmer for 2 minutes and then remove from heat. Let sit for 10 minutes.

Hot: Stir in seasonings (1 Tablespoon fresh herbs, thyme, basil, an parsley work nicely) Adjust salt and pepper. Serve immediately, or serve as below without the chilling.

Cold: Remove Scallops to a bowl. Add herbs to saucepan and 1/2-1 cup diced peeled seeded and de-juiced tomatoes. (I know this is a pain, but it's worth it, honest. Use canned peeled tomatoes and it all gets easier) Bring to a boil and then simmer for about 5 minutes, until the tomatoes give up their juice. Bring to a boil and reduce to a reasonable consistency. Stir in scallops and chill overnight.