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One
11/4 pounds sea-scallops with shell
Salt and pepper
2 medium leeks, including 1 inch of green
2 large carrots, peeled
1 celery stalk
1 bouquet garni: 3 fresh thyme sprigs or 1/2
teaspoon dried, a small bunch of parsley, and a bay
leaf tied up with string (or in cheesecloth for
dried thyme)
1 cup dry white wine
1 tablespoon finely chopped parsley
1/4 cup tarragon butter
1 medium turnip
Cut the leeks in half lengthwise and hold them under
running water while flipping through the leaves to
rinse out any sand. Cut the leaves 2 or 3 at a time
into fine julienne. If the leaves are more than 4 or
5 inches long, fold them under to make them easier
to julienne.
Julienne the carrots and turnip into 3- inch
lengths. The easiest way to do this is first to
slice them with a chef's knife. Cut the celery stalk
into 4-inch sections and julienne it as finely as
possible. Combine the julienne vegetables, bouquet
garni, and just enough water to cover- about a
quart- in a 4-quart pot. Simmer gently, partially
covered, for 15 minutes. Add the wine and simmer for
10 minutes more. Strain the vegetable broth,
reserving the cooked vegetables and broth. About 10
minutes before you're ready to serve, put the cooked
vegetables with 1/4 cup of the broth in a covered
saucepan over low heat.
Bring the remaining vegetable broth to a simmer in a
saute pan just large enough to hold the scallop in a
single layer. (If the pan is too large, there won't
be enough liquid to cover.) Gently slide the
scallops into the simmering broth. If there's not
enough liquid to cover the scallops. Poach the
scallops for 8 minutes. Spread 3/4 quarters of the
julienne vegetables in shells. Carefully arrange the
scallop on the vegetables.
Add the chopped parsley to the simmering poaching
liquid, season the liquid with salt and pepper,
swirl in 1/4 cup tarragon butter and ladle enough
over the fish to come about a third of the way up
the sides of the fish. Arrange the rest of the
julienne over the fish
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