Sauteed Diver Sea Scallops with Sake Nage
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Yield: 6 servings Ready in 1 hours
Cuisine: AmericanMain Ingredient:
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|1 cWhite wine|
|1 1/2 lbU10 diver sea scallops;|
|; sea scallops)|
|1/4 cPure vegetable oil|
|1 Lime; Juice of|
|; cilantro stems,|
|Sachet of orange peel;|
|2 tsolive oil|
|2 tsMinced lemongrass|
|2 Shallots; thinly sliced|
|1/2 cSoftened unsalted butter|
|Salt and pepper|
|2 cFish fumet|
|2 tsMinced ginger|
|; black peppercorn|
|1 Bulb fennel; thinly sliced|
|2 Leeks; white part, thinly|
Sauteed Diver Sea Scallops with Sake Nage Preparation
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.
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