Wayne Gisslen

Scallops and Shrimp à la Nage

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
9 oz

Method

  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 them gently until t

Per serving: Calories, 220; Protein, 20 g; Fat, 4 g (16% cal.); Cholesterol, 115 mg; Carbohydrates, 11 g; Fiber, 1 g; Sodium, 740 mg.