Sauteed Diver Sea Scallops with Sake Nage

Ready in 1h

Try this Sauteed Diver Sea Scallops with Sake Nage recipe, or contribute your own.


1 c White wine
1 1/2 lb U10 diver sea scallops;
; sea scallops)
1/4 c Pure vegetable oil
1 Lime; Juice of
; cilantro stems,
Sachet of orange peel;
2 ts olive oil
2 ts Minced lemongrass
2 Shallots; thinly sliced
1/2 c Softened unsalted butter
Salt and pepper
2 c Fish fumet
2 ts Minced ginger
; sliced
; black peppercorn
1 Bulb fennel; thinly sliced
2 Leeks; white part, thinly
1 c Sake

Original recipe makes 6 servings

Original recipe makes 6 servings Servings


You've adjusted the recipe from 6 servings (as originally posted) to 6 Servings. The ingredients above reflect 6 Servings, but the instructions reflect the as-posted 6 servings. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

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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