Sea Scallops A La Nage With Julienned Vegetables Food
SEA SCALLOPS WITH SAUCE MEUNIERE
Delectable pan-seared sea scallops, with a classic French browned butter and lemon sauce! Quick and easy recipe.
Provided by BecR2400
Categories European
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Rinse scallops in cold water; pat dry with paper towels.
- In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.
- Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.
- Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.
- Add the wine and cook for 1 minute more.
- Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.
- Serve hot with a generous squeeze of fresh lemon.
SALMON A LA NAGE WITH VEGETABLES IN CREAMY SAUCE.
Delicate, elegant and very easy to prepare. The creamy sauce and colorful delicious julienned vegetables compliment the delicate flavor of poached salmon. This is one of my favorite salmon recipes. I hope it will become yours as well. Cooking something à la nage translates as "while swimming". In culinary terms that means poaching food in broth flavored with white wine, vegetables, and herbs.
Provided by Natalie S.
Categories European
Time 55m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Fill a large heavy-bottomed pot with cold water. Add the salmon head, tail and fins, peeled onion, peeled carrot, celery, parsley root and the whole black peppercorns. Bring the water to a boil over medium-low heat, skim off the foam, add parsley and dill bunch, white wine, Old Bay spice, lemon juice and salt and simmer for 25 to 30 minutes. Strain with chinois and keep it simmering at the lowest heat. There should be no bubbles.
- Julienne leeks, zucchini, parsnip and carrots. Melt butter over medium heat in the skillet and sauté vegetables for 5 minutes stirring occasionally. Add a couple of ladles of fish stock, salt and pepper and continue to cook for another 5 minutes.
- Carefully submerge the fish into the stock. Make sure that the heat is low and stock is not boiling with bubbles. The fish should be poached, not boiled. Poach the fish for about 13-15 minutes.
- Add heavy cream to sautéing vegetables and let it reduce for another 2-3 minutes. Add a little bit of fish stock if needed to achieve creamy consistency. Remove from the heat and mix in chopped dill.
- Place vegetables in the center of the plate, carefully place the fish on top and ladle over some of the sauce. Sprinkle with some chopped dill. Enjoy it with a glass of nice crisp Chardonnay or Pinot Griggio.
Nutrition Facts : Calories 706.3, Fat 27.3, SaturatedFat 9.9, Cholesterol 197.7, Sodium 5088.5, Carbohydrate 39.3, Fiber 8.5, Sugar 17.2, Protein 76.2
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- Cut off the root end of the leek and cut the white part into 2-inch sections; set aside. Separate the white bulb of the fennel from the branching, leafy tops; set aside some leafy sprigs for garnish if you like. Wash the leek and fennel tops, slice roughly and combine in a saucepan with the water, wine, vinegar, salt, coriander seeds and peppercorns. Slice 1 of the carrots and the celery and add them to the pan. Bring everything to a boil, reduce the heat, and simmer 30 minutes.
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- Strain the vegetable stock and return it to the saucepan. Add the vegetables and simmer until just tender, about 5 minutes. Remove the vegetables with a slotted spoon to warm pasta bowls or deep plates. Taste the broth and correct the seasoning; add the scallops and cook just until heated through, about 30 seconds (you may have to do this in batches depending on the diameter of your pan). Transfer the scallops to the bowls. Pour the broth into a large measuring pitcher and measure 1/2 cup per serving back into the saucepan; reserve the rest for another use. Bring the broth to a boil, then remove from the heat and swirl in the butter. Spoon the sauce over the scallops and vegetables and serve immediately. Add the fennel sprigs for garnish, if you like.
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