Steamed sea scallops over lemon grass nage

Yield: 1 servings

Measure Ingredient
12 larges Sea scallops
1 quart Fish fumet
3 \N Pieces lemon grass; (3-inch)
2 \N Leeks; white part only,
\N \N ; cut into 1/2-inch
\N \N ; slices
½ teaspoon Crushed fennel seeds
1 \N Fennel bulb cut into strips
½ cup Vermouth
\N \N Salt and pepper to taste
¼ teaspoon Turmeric
\N \N Rice noodles

NAGE

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.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 394 Calories (kcal); 1g Total Fat; (5% calories from fat); 23g Protein; 35g Carbohydrate; 40mg Cholesterol; 262mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9328 Converted by MM_Buster v2.0n.

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