Peconic Bay Scallops In a Light Broth

By Nancy Arum

Published November 7, 1981

Total Time
15 minutes
Rating
4(11)
Comments
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Ingredients

Yield:Four servings

  • 1 ½ pounds Peconic Bay scallops

  • 1 medium-sized carrot

  • 1 leek

  • 1 stalk celery

  • 1 stalk fennel (optional)

  • 1 teaspoon shallots, finely chopped

  • 1 tablespoon parsley, chopped (reserve stems)

  • 1 teaspoon white peppercorns

  • 1 tablespoon fresh basil, chopped (if available)

  • 16 ounces light chicken stock

  • 4 ounces heavy cream

  • 2 ounces dry white vermouth

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 76 milligrams cholesterol; 292 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 1 gram fiber; 864 milligrams sodium; 25 grams protein; 5 grams sugar

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.

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Preparation

  1. Step 1

    Wash and trim any muscle clinging to the scallops.

  2. Step 2

    Peel and finely julienne the vegetables. Do not discard trimmings.

  3. Step 3

    Place scallop trimmings and vegetable trimmings in a saucepan with a few parsley stems, shallot trimmings and whole peppercorns. Add the light chicken stock and cook until you have reduced it to half. Add the heavy cream, simmer for a few minutes, strain and reserve until ready to cook the scallops.

  4. Step 4

    In a heavy skillet, place the julienned vegetables with the chopped shallots and the scallops and add the vermouth. Cover and steam. When the scallops are cooked - approximately two minutes - add the broth and bring to a simmer. Add chopped parsley and basil and serve in a deep soup bowl or casserole.

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4 out of 5
11 user ratings
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Comments

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james

I just drove by the Peconic bay on the way home from buying a pound of beautiful, rarely in season, local sea scallops. Please, please don’t corrupt one of the bay’s great treasures with chicken broth. If you must add a stock, a light seafood broth just isn’t that hard to make.

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