
Sea Scallops a la Nage

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Seafood is often poached in vegetable broth (court bouillon). When the broth is served with the poached seafood, and the vegetables used to make the broth are also served, the dish is referred to as at la nage.
ingredients
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serves: 4
16 large sea scallops (for main courses; 18 small sea scallops, or 6 very large sea scallops, for first courses)
2 quarts vegetable broth (reserving strained julienned vegetables)
1/2 cup heavy cream (optional)
20 leaves fresh tarragon (chopped at the last minute)(optional)
Salt
Pepper
Nutrition Facts
Sea Scallops a la Nage
Servings Per Recipe: 4
Amount per Serving
Calories: 319
- Total Fat: 14.5 g
- Saturated Fat: 6.1 g
- Trans Fat: 0 g
- Cholesterol: 55.2 mg
- Sodium: 2876.5 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 1.4 g
- Sugars: 1.5 g
- Protein: 16.7 g
preparation

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