Luxe Bay-Scallop Stew
Submitted by luder2001
Bay scallop stew layers tender bay scallops over diced fennel, potato, and green beans in a saffron-fish broth scented with basil, dill, and tarragon. French Provençal seafood supper.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
60 minBay scallop stew built like this is closer to a French Provencal bouillabaisse than a chowder. The broth carries saffron, the scallops barely cook, and every component lands in the bowl at its peak.
A cheesecloth sachet of basil, dill, and tarragon perfumes the broth without leaving stems behind. The aromatics get sweated in olive oil with carrot, onion, and fennel until soft and golden, then leek, garlic, and saffron go in to bloom. White wine vinegar, added at the end of the broth simmer, brightens the whole pot.
The scallops cook for one to two minutes, no longer. Bay scallops are tiny and sweet, and they turn rubbery the second they overcook. The make-ahead structure (broth, vegetables, blanched components ready in the fridge) means the final assembly is just gentle reheating and a quick scallop bath.
Chef Tips
- Buy the freshest bay scallops you can find. They should smell briny like the ocean, never fishy.
- Pull the scallops off the heat at first sign of opacity. Carryover cooks them through.
- Bloom the saffron in a tablespoon of warm broth for 5 minutes before adding for deeper color.
- Make the broth a day ahead. The flavors deepen overnight and finishing takes 10 minutes.
Variations
- Sub sea scallops cut into quarters if bay scallops aren’t available, increasing cook time slightly.
- Add a splash of Pernod or anise liqueur with the vinegar for an even more Provencal note.
- Stir in a tablespoon of creme fraiche at the end for a richer, silkier broth.
Ingredients
Directions
Tie fresh basil, dill, and taragon in cheesecloth.
Save a little extra for garnish.
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.
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.)
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 oout the vegetables and broth.
Add scallops and their broth.
Garnish with a sprinkling of coarsly chopped basil, dill, and tarragon.
Serve at once.
Comments
