Sauteed diver sea scallops with sake nage

Yield: 6 servings

Measure Ingredient
1½ pounds U10 diver sea scallops; (also called dry
\N \N ; sea scallops)
2 teaspoons Olive oil
2 teaspoons Minced ginger
2 teaspoons Minced lemongrass
1 \N Bulb fennel; thinly sliced
2 \N Shallots; thinly sliced
2 \N Leeks; white part, thinly
\N \N ; sliced
1 cup Sake
1 cup White wine
2 cups Fish fumet
\N \N Sachet of orange peel; coriander seed,
\N \N ; cilantro stems,
\N \N ; black peppercorn
½ cup Softened unsalted butter
¼ cup Pure vegetable oil
\N \N Salt and pepper
1 \N 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.

HEF DU JOUR KATY SPARKS SHOW #DJ9479 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

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