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