Luxe Bay-Scallop Stew

Recipe Ingredients

1/4 cup	59ml	Olive oil (extra virgin)
1 cup	110g / 3.9oz	Carrot* (large)
1 cup	62g / 2.2oz	Onion (medium)
1		Fennel bulb * **
1		Leek - white part only* (large)
60		Garlic - peeled and sliced thin
1/8 teaspoon	0.6ml	Saffron threads
4 cups	948ml	Fish broth ***
1 tablespoon	15ml	Fresh basil
1 tablespoon	15ml	Dill
1 tablespoon	15ml	Tarragon
3 tablespoons	45ml	Wine vinegar - (champagne, preferred)
		Salt and pepper to taste
2 oz	56g	French green beans - blanced
		And cut into 1-1/4" pieces
1		Potato - (new or red)* (medium)
1		Tomato - seeded * (small)
3/4 lb	340g / 11oz	Bay scallops

Recipe Instructions

* peeled and cut into medium dice]

** stalks and outer layer removed, then cut into medium dice]

*** may substitute 2 cups clam juice plus 2 cups water]

I. Tie fresh basil, dill, and tarragon in cheesecloth. Save a little extra for garnish

II. Heat olive oil over low heat in a large saucepan with carrot, onion, and fennel. Stir occasionally until vegetables are softened but not brown. Add leek, garlic and saffron and cook and stir until soft. Add fish broth and herb sachet. Bring both to a simmer, cook for 5 minutes, then add vinegar and season to taste with salt and a little cayenne. Strain 2 cups of broth into a small saucepan. Reserve the remaining broth and vegetables.

III. Meanwhile, heat water in a small saucepan. When it boils, add 1 tablespoon salt and green beans. When just tender, transfer then to a bowl of cold water with a slotted spoon. Add the diced potato and cook until just tender. Drain. Prepare tomato. (Recipe may be done ahead to this point.)

IV. To finish the dish, divide the green beans, potato and tomato among six soup bowls or plates. Reheat the broth and vegetables. Heat broth in small pan. When it simmers add the scallops. Cook only a minute or two, then portion out the vegetables and broth. Add scallops and their broth. Garnish with a sprinkling of coarsely chopped basil, dill, and tarragon.

Serve at once.

From the Luxe (24 E. 21st St., NY, NY), chef Nick Laakkonen Chicago Tribune Magazine, Mar. 21, 1993

Source:
Lon Hall

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