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| 4 sea scallops, each cut into 4 pieces |
| 1 1/2 cups dashi or chicken or beef stock |
| 1. Bring a pot of water to a boil. Divide watercress, scallops and shallots among 4 6-ounce |
| ramekins. Sprinkle with salt and pepper. Beat eggs lightly, and combine with dashi or stock, and |
| 2. Put ramekins in flameproof baking pan or skillet, and fill with egg mixture. Add boiling water to |
| pan to about halfway up sides of ramekins, and turn heat to high. When water returns to boil, turn |
| heat to low and cover pan tightly. |
| 3. Simmer 15 minutes, then check. Custards are done when set and no longer watery but still |
| quite jiggly. Remove ramekins from water immediately. Serve hot or at room temperature. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated