Recipe courtesy of Charlie Palmer
Steamed Sea Scallops Over Lemon Grass Nage
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 356
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 57
- Cholesterol
- 131
- Sodium
- 1072
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.