Stephencooks

Maine Diver Scallops in Broth

Serves 2.

1 lb diver scallops (8-10 per pound)
1-1/2 C lobster broth (see note below)
1/2 C dry white wine
1 medium carrot, peeled, cut in matchsticks
1 medium parsnip, peeled, 1/4" dice
2 very thin slices prosciutto, shredded
5" leek, white part only, cleaned and cut in 1/4" half rounds
4 crimini mushrooms, sliced
2 T butter
2 T frozen peas
salt and hot sauce to taste
olive oil

(Steamed Japanese short-grained rice, if desired.)

Wash the scallops and dry thoroughly with paper towels. Set in a large sieve, separated, to dry further while preparing the other ingredients. (The scallops must be very dry to caramelize when seared.)

Bring the broth to a boil. Turn the heat to medium low and add the wine, carrot, parsnip, leeks, and prosciutto. Cover and braise until the leeks are tender, about 15 or 20 minutes. Add the mushrooms and cook 3 minutes more. Stir in the butter.  Turn the heat off and correct the seasoning. Add the peas and let stand, covered, while you prepare the scallops.

Heat a large heavy skillet until very hot. Add 2 tablespoons of olive oil, spread it around quickly and then place the scallops in the pan one-by-one in a circular pattern. After placing the last one look at  the clock and sear 45 seconds without disturbing them. Then immediately turn the scallops in the same order that you put them in the pan. Sear another 45 seconds and remove them in the same order, so that the last one to come out of the pan is the one that went in last.

If using rice, press it tightly into individual ramekins sprayed with a little vegetable oil and then unmold in the center of a wide, shallow soup plate. Spoon broth and vegetables around the rice, sprinkle the scallops with a  little salt and arrange them next to and on top of the rice and garnish with a few of the vegetables. Dribble another spoonful or two of the broth over the scallops and serve immediately.
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Note: lobster broth.

The link above is to Jasper White's recipe for lobster broth. I freeze leftover lobster bodies when I have them (or sometimes you can buy them from lobster outlets) and then when they are threatening to take over the freezer entirely I make up a bucket of this delicious stuff, which I freeze in various sized containers for later use. But if you don't have any lobster broth on hand you can make some fish broth with some fish skin, trimmings, tails, etc. or shrimp shells if you have them (I freeze all this type of stuff for making broth too). Just simmer for 20 or 30 minutes with a lemon slice and a squirt of tomato paste, strain and proceed as above. No fish trimmings either? Use water. Or use half chicken broth and half water. Or beef broth. All of these work because the vegetables and wine make a pretty good broth on their own. In other words, don't shy away from this recipe just because you don't have the lobster broth! There are lots of other ways to make a flavorful accompanyment to the scallops....