Ingredients Jump to Instructions ↓

  1. 12 cups 2844ml Sea scallops (large) Nage

  2. 1 Fish fumet

  3. 3 Lemon grass - (3" long)

  4. 2 Leeks, white part only - cut 1/2" slices

  5. 1/2 teaspoon 2 1/2ml Crushed fennel seeds

  6. 1 Fennel bulb - cut into strips

  7. 1/2 cup 118ml Vermouth Salt - to taste Freshly-ground black pepper - to taste

  8. 1/4 teaspoon 1 1/3ml Turmeric Rice noodles - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings.


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