Luxe Bay-Scallop Stew

* Exported from MasterCook *

LUXE BAY-SCALLOP STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews
Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Olive Oil (Ext.Virg. pref.)
1 Lg. Carrot*
1 Med. Onion
1 Fennel Bulb * **
1 Large Leek, white part only*
6 cl Garlic, peeled & sliced thin
1/8 ts Saffron threads
4 c Fish broth ***
1 tb Fresh Basil
1 tb Dill
1 tb Tarragon
3 tb Wine Vinegar (Champagne
-preffered, more to taste)
Salt & Pepper to taste
2 oz French Green Beans, blanced
- & cut into 1-1/4" peices
1 Med. Potato (new or red)*
1 Sm. Tomato, Seeded *
3/4 lb Bay scallops

[ * peeled and cut into medium dice] [ ** stalks and
outer layer removed, then cut into medium dice] [***
may substitute 2 cups clam juice plus 2 cups water]

I. Tie fresh basil, dill, and taragon in cheesecloth.
Save a little extra for garnish

II. Heat olive oil over low heat in a large saucepan
with carrot, onion, and fennel. Stir occasionally
until vegetables are softened but not brown. Add leek,
garlic and saffron and cook and stir until soft. Add
fish broth and herb sachet. Bring both to a simmer,
cook for 5 minutes, then add vinegar and season to
taste with salt and a little cayenne. Strain 2 cups of
broth into a small saucepan. Reserve the remaining
broth and vegetables.

III.Meanwhile, heat water in a small saucepan. When
it boils, add 1 tablespoon salt and green beans. When
just tender, transfer then to a bowl of cold water
with a slotted spoon. Add the diced potato and cook
until just tender. Drain. Prepare tomato. (Recipe
may be done ahead to this point.)

IV. To finish the dish, divide the green beans, potato
and tomato among six soup bowls or plates. Reheat the
broth and vegetables. Heat broth in small pan. When
it simmers add the scallops. Cook only a minute or
two, then portion oout the vegetables and broth. Add
scallops and their broth. Garnish with a sprinkling of
coarsly chopped basil, dill, and tarragon. Serve at
once. ~from the Luxe (24 E. 21st St., NY,NY), chef
Nick Laakkonen Chicago Tribune Magazine, Mar. 21, 1993

posted by Bud Cloyd



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