Recipe courtesy of Katy Sparks
Show: Chef Du Jour
Episode: Katy Sparks
Total:
1 hr 15 min
Active:
15 min
Yield:
6 servings
Level:
None

Ingredients

Directions

Pick the adductor muscle off the scallops and reserve them to add to the fumet. Heat a saucepan over medium heat, add olive oil, fennel, ginger, lemongrass, shallots, leeks, sweat covered until soft, do not allow them to brown, add sake, wine and reduce by half, add fumet, scallop muscles and sachet. Simmer 30 minutes. Let stand off heat 10 minutes to settle impurities, ladle off the top through cheesecloth. Reserve this fumet. Heat a saute pan over mediumhigh heat, add veg. oil. Season scallops with salt and pepper, when oil is smoking, add scallops. Turn heat down to medium, turn scallops after 2 minutes, cook another 2 minutes on the second side. Remove them from the pan. In a small sauce pan add the fumet and lime juice together, bring to a boil, using an immersion blender add the butter until a thickened, foamy sauce is made. Season with salt and pepper, and serve around the scallops.;

IDEAS YOU'LL LOVE

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Sauteed Cabbage

Recipe courtesy of Ina Garten

Sauteed Beet Greens

Recipe courtesy of Food Network Kitchen

Sauteed Shrimp

Recipe courtesy of Tyler Florence

Grilled Chilean Sea Bass

Recipe courtesy of Enchantment Resort

Bay Scallop Gratin

Recipe courtesy of Ina Garten

Sauteed Wild Mushrooms

Recipe courtesy of Ina Garten

Sauteed Green Beans with Creamy Lemon Dressing

Recipe courtesy of Nancy Fuller

Sauteed Shad Fillet with Lemon

Recipe courtesy of Michael Lomonaco

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking