Poached fresh scallops served on the shell with a little sauteed spring onion, garlic and freshly ground black pepper covered with a wine and fish stock reduction.
I invented this one in response to a clients request for something "a bit different" as a seafood entree for his daughters wedding reception.
Remove the scallops from shells, rinse under cold water and set aside
Thoroughly clean shells, scrubbing if necessary, and set aside
In a heavy based saucepan place fish bones and head,peppercorns, celery, carrot, onion, dill, cold water and dry white wine.
Season with the sea salt and ground black pepper
Bring to boil, reduce to a gentle simmer and cook for 30 minutes
Strain the stock through a muslin cloth into a stainless steel bowl
Allow to sit for 30 minutes for any residue to settle
Strain again through clean muslin, gently pouring, leaving any residue in bottom of first bowl
Place stock in clean pan, bring to boil, reduce to gentle simmer
Allow stock to reduce to .5 of its' original volume
2 minutes before stock has sufficiently reduced add .25 cup of the sweet basil
Taste for seasoning
Meanwhile, melt butter over medium heat in a heavy based pan until just foaming
Add spring onions, garlic,remainder of sweet basil and .25 tsp. ground black pepper and cook until onion just retains some crispness
Drain off butter and keep warm
Place scallop shells in oven at 80C to warm for serving
Place a small, flat bed of rock salt on plates and surround with colourful salad
Poach scallops for two minutes each side in fish broth
To serve place scallop shells on rock salt so that they are level
Place a scallop in each shell and top with a little of the onion/garlic mixture
Fill each shell with fish broth, garnish with dill sprigs and serve
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
There are many variations that I have used for this dish e.g. chilli in the onion mix, different herbs for the stock or onion mix, adding a prawn in with the scallop, half stock topped with mornay - really anything your imagination can come up with!
I suggest two scallops for an appetiser and four for an entree.
The stock can be prepared the day before and is, I feel, better tasting for it.
If you are considering serving cooked vegetables wit it just remember that scallops have a very delicate flavour and should not be served with strong tasting vegies
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