Description
A quick-and-easy, elegant seafood course that's sure to impress!
Ingredients
Units
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- 1 1/2 teaspoons minced shallots
- 1/3 cup dry white French vermouth
- 1/3 cup water
- 1/2 teaspoon kosher salt
- 1 dried bay leaf
- 1 1/2 pounds whole scallops
- 1 tablespoon each fresh minced parsley, dill, tarragon, and chives (or any combination thereof)
- 2-3 tablespoons heavy cream
Instructions
- To a large saucepan, add shallots, vermouth, water, salt, and bay leaf. Bring to a simmer for 3 minutes. Add the scallops and let simmer 1 1/2 to 2 minutes, just until lightly springy to the touch.
- Remove from heat and let cool in the liquid at least 10 minutes, to pick up its flavor. Remove scallops, discard bay leaf, and rapidly boil down until almost syrupy.
- Stir in minced herbs, then return scallops to the liquid. Briefly reheat scallops, folding in heavy cream at the end.
- Note: Simmering times for quartered sea scallops and bay scallops, 15 to 30 seconds; for calicos, bring just to the simmer.
Notes
Recipe adapted from Julia's Kitchen Wisdom by Julia Child
Big Flavors Rating: 5 Stars
