Sea Scallops a la Nage with Julienned Vegetables

Name: Sea Scallops a la Nage with Julienned Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 11/4 pounds sea-scallops with shell; Salt and pepper; 2 medium leeks, including 1 inch of green; 2 large carrots, peeled; 1 celery stalk; 1 bouquet garni: 3 fresh thyme sprigs or 1/2 teaspoon dried, a small bunch of parsley, and a bay leaf tied up with string (or in cheesecloth for dried thyme); 1 cup dry white wine; 1 tablespoon finely chopped parsley; 1/4 cup tarragon butter; 1 medium turnip

Servings: persons

1
Cut the leeks in half lenghtwise and hold them under running water while flipping through the leaves to rinse out any sand.
2
Cut the leaves 2 or 3 at a time into fine julienne.
3
If the leaves are more than 4 or 5 inches long, fold them under to make them easier to julienne.
4
Juluienne the carrots and turnip into 3- inch lenghts.
5
The easiest way to do this is first to slice them with a benriner cutter (a Japanese slicer) and then with a chef's knife.
6
Cut the celery stalk into 4-inch sections and julienne it as finely as possible.
7
Combine the julienned vegetables, bouquet garni, and just enough water to cover- about a quart- in a 4-quart pot.
8
Simmer gently, partially covered, for 15 minutes.
9
Add the wine and simmer for 10 minutes more.
10
Strain the vegetable broth, reserving the cooked vegetables and broth.
11
About 10 minutes before you're ready to serve, put the cooked vegetables with 1/4 cup of the broth in a covered saucepan over low heat.
12
Bring the remaining vegetable broth to a simmer in a saute pan just large enough to hold the scallop in a single layer.
13
(If the pan is too large, there won't be enough liquid to cover.)
14
Gently slide the scallops into the simmering broth.
15
If there's not enough liquid to cover the scallops.
16
Poach the scallops for 8 minutes.
17
Spread 3/4 quarters of the julienned vegetables in shells.
18
Carefully arrange the scallop on the vegetables.
19
Add the chopped parsley to the simmering poaching liquid, season the liquid with salt and pepper, swirl in 1/4 cup tarragon butter and ladle enough over the fish to come about a third of the way up the sides of the fish.
20
Arrange the rest of the julienne over the fish.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 11/4 pounds sea-scallops with shell, Salt and pepper, 2 medium leeks, including 1 inch of green, 2 large carrots, peeled, and more.

Yes, Sea Scallops a la Nage with Julienned Vegetables 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.

That's it — enjoy your meal!