Peconic Bay Scallops In a Light Broth

1. 1

   Wash and trim any muscle clinging to the scallops.

2. 2

   Peel and finely julienne the vegetables.

3. 3

   Do not discard trimmings.

4. 4

   Place scallop trimmings and vegetable trimmings in a saucepan with a few parsley stems, shallot trimmings and whole peppercorns.

5. 5

   Add the light chicken stock and cook until you have reduced it to half.

6. 6

   Add the heavy cream, simmer for a few minutes, strain and reserve until ready to cook the scallops.

7. 7

   In a heavy skillet, place the julienned vegetables with the chopped shallots and the scallops and add the vermouth.

8. 8

   Cover and steam.

9. 9

   When the scallops are cooked - approximately two minutes - add the broth and bring to a simmer.

10. 10

    Add chopped parsley and basil and serve in a deep soup bowl or casserole.

* Per serving · 4 servings · Values may vary.