Bay Scallops and Shrimp or Crayfish à La Nage

Pétoncles et Crevettes ou écrevisses à la Nage

Preparation info

  • Makes


    light main-course
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

This recipe is actually cheating a little, because instead of using a court bouillon, or vegetable stock—the classic poaching liquid for seafood à la nage—I call for crustacean broth made from shrimp or crayfish heads and shells finished with a little butter, and ideally, some crustacean butter. To learn more about crustacean sauces.