Sea Scallops à la Nage

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

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.


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


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