| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 12 |
lg |
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 |
ts |
Crushed fennel seeds |
| 1 |
|
Fennel bulb cut into strips |
| 1/2 |
c |
Vermouth |
|
|
Salt and pepper to taste |
| 1/4 |
ts |
Turmeric |
|
|
Rice noodles |
INSTRUCTIONS
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.
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”