Steamed Sea Scallops Over Lemon Grass Nage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Cklive20, Pdate | 1 | Servings | |
INGREDIENTS
| 12 | Sea scallops | |
| 1 | qt | Fish fumet |
| 3 | Pieces lemon grass, 3-inch | |
| 2 | Leeks, white part only | |
| cut into 1/2-inch | ||
| slices | ||
| 1/2 | t | Crushed fennel seeds |
| 1 | Fennel bulb cut into strips | |
| 1/2 | c | Vermouth |
| Salt and pepper to taste | ||
| 1/4 | t | Turmeric |
| Rice noodles |
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 6.2mg
Potassium: 129.1mg
Carbohydrates: 3.9g
Fiber: 2.8g
Sugar: <1g
Protein: 1.1g