- 5 pounds bones and trimmings from a non-oily fish, such as red snapper or flounder
- 2 carrots, peeled and halved
- 2 onions, halved
- 3 stalks celery, halved
- 2 cups dry white wine
- 2 bay leaves
- 1 stalk lemon grass, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1 pound large sea scallops
- 1 cup heavy cream
- 1 tablespoon chives, chopped
Make a stock by combining the fish parts, carrots, onions, celery, wine, bay leaves, lemon grass and salt to taste with 8 cups water in a large stockpot. Bring to a simmer, skim the foam and cook for 40 minutes. Strain. Return the stock to the pot and simmer until reduced by half.
Heat the olive oil in a large skillet until very hot but not smoking. Sear the scallops about 1 minute on each side. Set aside.
Strain the stock into a heavy saucepan. Add the cream. Simmer until slightly thickened, about 15 minutes. Add the scallops. Adjust seasoning. Garnish with the chives.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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