Yield: 6 servings
|1½ pounds||U10 diver sea scallops; (also called dry|
|; sea scallops)|
|2 teaspoons||Olive oil|
|2 teaspoons||Minced ginger|
|2 teaspoons||Minced lemongrass|
|1||Bulb fennel; thinly sliced|
|2||Shallots; thinly sliced|
|2||Leeks; white part, thinly|
|1 cup||White wine|
|2 cups||Fish fumet|
|Sachet of orange peel; coriander seed,|
|; cilantro stems,|
|; black peppercorn|
|½ cup||Softened unsalted butter|
|¼ cup||Pure vegetable oil|
|Salt and pepper|
|1||Lime; Juice of|
Pick the adductor muscle off the scallops and reserve them to add to the fumet. Heat a saucepan over medium heat, add olive oil, add 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.
Yield: 6 servings.
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