Sea Scallops à la Nage

Name: Sea Scallops à la Nage
Yield: Makes 4 Main-Course Servings or 6 First-Course Servings
Ingredients: Salt; 20 fresh tarragon leaves, chopped at the last minute (optional); ½ cup heavy cream (optional); 2 quarts vegetable broth, including strained julienned vegetables; 16 large sea scallops for main courses, 18 small sea scallops or 6 very large sea scallops for first courses; Pepper

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Seafood is often poached in vegetable broth (court bouillon). When the broth is served with the poached seafood, and the vegetables used to make the broth are also served, the dish is referred to as à la nage.

Ingredients

16 large sea scallops for main courses, 18 small sea scallops or 6 very large sea scallops for first courses

Starter
Fish course
Pescatarian
Gluten-free

Method

Put the scallops in a sauté pan, ideally one with straight sides, just large enough to hold them in a single layer, and pour in the strained broth. Bring to a gentle simmer and simmer for 5 to 7 minutes, depending on the size of the scallops, or until they are opaque on top and just start to feel firm to the touch.

Using a slotted spoon, transfer the scallops to warmed soup plates and r