Scallops à la Nage

 Scallops à la Nage

 2 Servings | 40-minute Prep Time | 1-hour and 30-minute Cook Time 

Ingredients

8 Scallops, shucked, thoroughly rinsed, then patted dry

Salt

Pepper

For Vegetable Stock:

6 c. Filtered Water

½ Fennel Bulb, fronds kept separate, cut into large chunks

1 Large Carrot, trimmed, peeled, and cut into thirds

2 Celery Ribs, trimmed and cut into thirds

2 Shallots, peeled and cut in half

2 Cloves of Fresh Garlic, peeled and smashed

½ inch Kombu Seaweed Strip 

Salt

Pepper

For Basil Purée:

2 Bunches of Fresh Basil, stems removed

2 c. Filtered Water

2 c. Prepared Vegetable Stock

4-6 Tbsp. European Butter

1 Tbsp. Rice Wine Vinegar

Salt

Pepper

For Couscous: 

1½  c. Dry Pearled Couscous

2 c. Prepared Vegetable Stock

1 Tbsp. Olive Oil

Fresh Lemon Juice (optional)

Salt

Pepper

For Garnish: 

8-10 Pieces of Fennel Fronds

2-4 oz. Sturgeon Caviar 

Instructions

For Vegetable Stock:

In a medium sized pot, let Kombu soak for 30 minutes in the water, then add all remaining ingredients and bring to a boil over medium-high heat. Reduce heat and let simmer for 1-2 hours. Strain.

For Basil Purée:

Blanch basil in boiling water for 1-2 minutes. Remove from water. 

Place basil, prepared vegetable stock, and vinegar in a food processor and process until combined and smooth. 

Pour the mixture into a large saucepan over medium heat. Melt the butter in increments until desired light-green color is achieved.

Place the mixture into a tall container. Immersion blend until well combined. 

Strain particulate matter out through a fine sieve. Season with salt and pepper. 

Pour the mixture into a clean saucepan. 

For Couscous: 

Place dry couscous, vegetable stock, and olive oil into saucepan, bring to a boil. Reduce heat to a moderate boil and cook uncovered for 10-12 minutes, or until tender. Stir occasionally. 

Add lemon juice if desired. Season with salt and pepper. Let stand covered for 3-5 minutes before serving. 

For Scallops: 

Season both sides of each scallop with salt and pepper. 

Heat the saucepan with the basil purée over medium-heat until just beginning to simmer. 

Place scallops into the pan so they are half-submerged in the liquid. 

Poach scallops for 2-3 minutes on each side, flipping once. 

Remove from heat. 

To Serve: 

Spoon basil purée into the bottom of two deep-set dishes. 

Add four scallops to each dish. 

Top with couscous, caviar, and fennel fronds.