Cooking Recipes

Steamed Sea Scallops over Lemon Grass Nage

Ingredients:

12 large sea scallops

Nage:
1 quart fish fumet
3 (3-inch) pieces of lemon grass
2 leeks, white part only, cut into 1/2-inch slices
1/2 tsp crushed fennel seeds
1 fennel bulb cut into strips
1/2 cup Vermouth
Salt and pepper to taste
1/4 tsp turmeric
Rice noodles

Scallops

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Sea Scallops a la Nage with Julienne Vegetables

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Steamed Sea Scallops over Lemon Grass Nage

Preparation:

Place all the nage ingredients in the bottom of a stainless steel steamer. Bring slowly to a simmer and cook for 10 minutes, skimming off any impurities. Season the scallops with salt and pepper and place on the top part of the steamer. Cover and steam for 6 minutes. They should be slightly firm and medium rare. Divide the rice noodles among 4 serving bowls. Place 3 scallops on top and ladle some broth over and around the scallops.

The scallops can also be served as a warm salad over greens with citrus vinaigrette.