Peconic Bay Scallops In a Light Broth

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    291 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 24 grams protein; 83 milligrams cholesterol; 859 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Wash and trim any muscle clinging to the scallops.
2. Peel and finely julienne the vegetables. Do not discard trimmings.
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. 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.

15 minutes