Sauteed Diver Sea Scallops With Sake Nage

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Vegetables		Dujour12	6	Servings

INGREDIENTS

1 1/2	lb	U10 diver sea scallops
		also called dry
		sea scallops
2	t	Olive oil
2	t	Minced ginger
2	t	Minced lemongrass
1		Bulb fennel, thinly sliced
2		Shallots, thinly sliced
2		Leeks, white part thinly
		sliced
1	c	Sake
1	c	White wine
2	c	Fish fumet
		Sachet of orange peel
		coriander seed
		cilantro stems
		black peppercorn
1/2	c	Softened unsalted butter
1/4	c	Pure vegetable oil
		Salt and pepper
1		Lime, Juice of

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, 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.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 282 Calories From Fat: 151 Total Fat: 17.1g Cholesterol: 40.7mg Sodium: 21.4mg Potassium: 504.4mg Carbohydrates: 24.4g Fiber: <1g Sugar: <1g Protein: 3.7g