Steamed Sea Scallops Over Lemon Grass Nage

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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