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This
dish is made with pheasant roasted heirloom
cherokee tomatoes and using a rich pheasant
stock. The two intense flavors blend well together.
Ingredients
for 4
For
the Soup
6
cups rich pheasant stock
6 roasted cherokee tomatoes
2 T. Olive Oil
1 vidalia onion diced
1 celery stalk diced
3 garlic cloves diced
parsley and chives for garnish
8 scallops
4 squids
In
a medium sized pot add heat the olive oil. Sweat
the chopped onion, celery and garlic. Add the
roasted tomatoes and cook for 5 minutes on a
low flame. Add the pheasant stock and let simmer
on a low flame for 20 minutes. Force the soup
through a coarse mesh and return to the pot
to keep warm.
For
the Squid and Scallops
Saute
the squid and scallops in the same pan. Be sure
not to overcrowd the pan. It may be necessary
to use two pans. If a grill is available grill
the scallops and squid to give an even richer
flavor.
Wine Pairing
A
rich California Chardonnay
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