Scallops and Shrimp à la Nage

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Preparation info

  • Portions:

    12

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
9 oz<

Method

Procedure

  1. Cut the carrots, leeks, and celery into julienne.
  2. Sweat the vegetables in butter for a few minutes.
  3. Add the court bouillon and simmer until the vegetables are cooked but still slightly crisp. Remove them from the court bouillon with a slotted spoon.
  4. Return the court bouillon to a simmer. Add the shrimp and scallops. Poach