Be careful that you don’t overcook the scallops or allow the vegetables to lose color as the visual quality will be diminished. –Aubergine, Camden, Maine
Yield:
Serves 4.Ingredients
1 pound fresh sea or bay scallops
1 cup broccoli florets, blanched
1/2 pound baby carrots, peeled, halved, and blanched
1/2 cup asparagus spears, blanched
2 tablespoons finely chopped fresh ginger
3 tablespoons chopped fresh parsley, chives, lemon balm, or a combination
3 tablespoons clarified butter
1 cup fish stock or bottled clam juice
1/2 to 1 pint whipping cream
Salt and pepper
Instructions
Clean scallops of muscle or grit and set aside. Prepare blanched vegetables and chopped fresh ginger and fresh herbs. Put clarified butter in 10-inch sauté pan and heat until smoking. (If butter burns too quickly, add 1-2 tablespoons good olive oil and try again.) Add scallops and allow to brown before shaking pan. After well browned add chopped ginger and allow to cook for 1-2 minutes. Add fish stock and let reduce slightly. Add cream, vegetables, salt and pepper, and herbs and continue cooking until heated and slightly reduced. Serve with pasta or risotto.
