STEAMED SEA SCALLOPS OVER LEMON GRASS NAGE

Steamed Sea Scallops Over Lemon Grass Nage image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

12 large sea scallops
1 quart fish fumet
3 (3-inch) pieces of lemon grass
2 leeks, white part only, cut into 1/2-inch slices
1/2 teaspoon crushed fennel seeds
1 fennel bulb cut into strips
1/2 cup Vermouth
Salt and pepper to taste
1/4 teaspoon turmeric
Rice noodles

Steps:

Place all the nage ingredients in the bottom of a stainless steel steamer. Bring slowly to a simmer and cook for 10 minutes, skimming off any impurities.
Season the scallops with salt and pepper and place on the top part of the steamer. Cover and steam for 6 minutes. They should be slightly firm and medium rare.
Divide the rice noodles among 4 serving bowls. Place 3 scallops on top and ladle some broth over and around the scallops.
The scallops can also be served as a warm salad over greens with a citrus vinaigrette.