Grilled Scallops in Asian-Flavored Broth

Name: Grilled Scallops in Asian-Flavored Broth
Cuisine: France
Ingredients: ¼ pound snow peas; 2 tablespoons red pepper oil, homemade or store-bought; ⅓ pound fresh water chestnuts, peeled and diced into ¼-inch cubes; 1 large red bell pepper, peeled (optional), seeded, and diced into ¼-inch cubes; ½ small carrot, chopped; 18 large deep-sea scallops, feet removed and reserved; 2 cups dry white wine; 2 cups fresh or bottled clam juice; 2 cups fresh or bottled clam juice; 2 cups fish fumet or substitute; Pepper from the mill; Salt; 8 sprigs cilantro; Soft part of 2 stalks lemongrass; 1 large slice fresh ginger, peeled; Small bouquet garni; 1 large leek, white and light green parts, well washed and chopped; 1 very small white turnip, peeled and chopped

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Have the broth ready and the vegetables ready to be stir-fried before you start the final cooking of the scallops. If freshwater chestnuts are not available, use a small firm jicama instead.

Ingredients

2 cups fish fumet or substitute
2 cups fresh or bottled clam juice

Europe
France
Fish course
Soup
Gluten-free
Pescatarian

Method

Put the fish fumet, clam juice, and wine in a large saucepan. Add the scallop feet, the carrot, turnip, leek, bouquet garni, ginger, 1 stalk of the lemongrass, and 2 sprigs of the cilantro. Bring to a boil, then reduce the heat to medium. Simmer until 1½ cups of excellent and flavorful broth are left. Strain through a conical strainer, pushing on the vegetables to extract as much flavor as poss