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Print this Recipe    Sauteed Scallops

Sauteed Diver Sea Scallops with Sake Nage

1 1/2 lbs. diver sea scallops (also called dry sea scallops
2 teaspoon olive oil
2 teaspoon minced ginger
2 teaspoon minced lemongrass
1 bulb fennel, thinly sliced
2 shallots, thinly sliced
2 leeks, white part, thinly sliced
1 cup sake
1 cup white wine
2 cups fish fumet
Sachet of orange peel, coriander seed, cilantro stems, black peppercorn
1/2 cup softened unsalted butter
1/4 cup pure vegetable oil
Salt and pepper
Juice of 1 lime

Pick the adductor muscle off the scallops and reserve them to add
to the fumet. Heat a saucepan over medium heat, add olive oil,
fennel, ginger, lemongrass, shallots, leeks, sweat covered until
soft, do not allow them to brown, add sake, wine and reduce by
half, add fumet, scallop muscles and sachet. Simmer 30 minutes.
Let stand off heat 10 minutes to settle impurities, ladle off the
top through cheesecloth. Reserve this fumet.

Heat a saute pan over mediumhigh heat, add veg. oil. Season scallops
with salt and pepper, when oil is smoking, add scallops. Turn heat
down to medium, turn scallops after 2 minutes, cook another 2
minutes on the second side. Remove them from the pan. In a small
sauce pan add the fumet and lime juice together, bring to a boil,
using an immersion blender add the butter until a thickened, foamy
sauce is made. Season with salt and pepper, and serve around the
scallops.

Yield: 6 servings.

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