Steamed Sea Scallops over Lemon Grass Nage

Recipe Ingredients

12 cups	2844ml	Sea scallops (large)
		Nage
1		Fish fumet
3		Lemon grass - (3" long)
2		Leeks, white part only - cut 1/2" slices
1/2 teaspoon	2.5ml	Crushed fennel seeds
1		Fennel bulb - cut into strips
1/2 cup	118ml	Vermouth
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 teaspoon	1.3ml	Turmeric
		Rice noodles - for serving

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9328) - from the TV FOOD - NETWORK

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