Peconic Bay Scallops In A Light Broth Food

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PECONIC BAY SCALLOPS IN A LIGHT BROTH



Peconic Bay Scallops In a Light Broth image

Provided by Nancy Arum

Categories     dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 12

1 1/2 pounds Peconic Bay scallops
1 medium-sized carrot
1 leek
1 stalk celery
1 stalk fennel (optional)
1 teaspoon shallots, finely chopped
1 tablespoon parsley, chopped (reserve stems)
1 teaspoon white peppercorns
1 tablespoon fresh basil, chopped (if available)
16 ounces light chicken stock
4 ounces heavy cream
2 ounces dry white vermouth

Steps:

  • Wash and trim any muscle clinging to the scallops.
  • Peel and finely julienne the vegetables. Do not discard trimmings.
  • Place scallop trimmings and vegetable trimmings in a saucepan with a few parsley stems, shallot trimmings and whole peppercorns. Add the light chicken stock and cook until you have reduced it to half. Add the heavy cream, simmer for a few minutes, strain and reserve until ready to cook the scallops.
  • In a heavy skillet, place the julienned vegetables with the chopped shallots and the scallops and add the vermouth. Cover and steam. When the scallops are cooked - approximately two minutes - add the broth and bring to a simmer. Add chopped parsley and basil and serve in a deep soup bowl or casserole.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 7 grams, Sodium 864 milligrams, Sugar 4 grams, TransFat 0 grams

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