Sea Scallops à la Nage

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Preparation info

  • yield:

    6

    servings
    • Difficulty

      Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Almost any fish or shellfish can be prepared à la nage in a court-bouillon made from practically any kind of vegetable or herb. The vegetables in this version are those most commonly used, but many chefs add sliced lemons or limes (zest and pith removed), cayenne pepper, or a variety of spices, such as coriander and fennel. Because the vegetables used to prepare the court-bouillon are served with the seafood, so they should be cut in a decorative way and cooked perfectly.