Steamed Sea Scallops Over Lemon Grass Nage

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

CATEGORIES
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 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
Directions

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 a citrus vinaigrette.

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