Recipes
Sauteed
Scallops
Serves 6
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| Ingredients: |
1
1/2 lbs. diver sea scallops (also called dry sea scallops
2 teaspoon olive oil
2 teaspoon minced ginger
2 teaspoon minced lemongrass
1 bulb fennel, thinly sliced
2 shallots, thinly sliced
2 leeks, white part, thinly sliced
1 cup sake
1 cup white wine
2 cups fish fumet
Sachet of orange peel, coriander seed, cilantro stems, black
peppercorn
1/2 cup softened unsalted butter
1/4 cup pure vegetable oil
Salt and pepper
Juice of 1 lime
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| Instructions: |
Pick
the adductor muscle off the scallops and reserve them to add to the
fumet. Heat a saucepan over medium heat, add olive oil, 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 medium high heat, add vegetable 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. |
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