Peconic Bay Scallops In a Light Broth – a delicious recipe with carrot, leek, celery, stalk fennel, shallots, parsley. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Wash and trim any muscle clinging to the scallops.
2
Peel and finely julienne the vegetables.
3
Do not discard trimmings.
4
Place scallop trimmings and vegetable trimmings in a saucepan with a few parsley stems, shallot trimmings and whole peppercorns.
5
Add the light chicken stock and cook until you have reduced it to half.
6
Add the heavy cream, simmer for a few minutes, strain and reserve until ready to cook the scallops.
7
In a heavy skillet, place the julienned vegetables with the chopped shallots and the scallops and add the vermouth.
8
Cover and steam.
9
When the scallops are cooked - approximately two minutes - add the broth and bring to a simmer.
10
Add chopped parsley and basil and serve in a deep soup bowl or casserole.
302
kcal
Calories
15
g
Fat
5
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 1/2 pounds Peconic Bay scallops, 1 medium-sized carrot, 1 leek, 1 stalk celery, and more.
Yes, Peconic Bay Scallops In a Light Broth falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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