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
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Nutritional Information
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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. -
Four servings
Preparation
- Wash and trim any muscle clinging to the scallops.
- Peel and finely julienne the vegetables. Do not discard trimmings.
- 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.
- 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
Dining and Cooking