Recipe - Steamed Sea Scallops Over Lemon Grass Nage

12 lg Sea scallops

NAGE
1 qt Fish fumet
3 Pieces lemon grass; (3inch)
2 Leeks; white part only,
; cut into 1/2inch
; slices
One half teaspoon Crushed fennel seeds
1 Fennel bulb cut into strips
One half cup Vermouth
Salt and pepper to taste
One fourth teaspoon Turmeric
Rice noodles

Place all the nage ingredients in the bottom of a stainless steel steamer.
Bring slowly to a simmer and cook for 10 minutes, skimming off any
impurities.

Season the scallops with salt and pepper and place on the top part of the
steamer. Cover and steam for 6 minutes. They should be slightly firm and
medium rare.

Divide the rice noodles among 4 serving bowls. Place 3 scallops on top and
ladle some broth over and around the scallops.

The scallops can also be served as a warm salad over greens with a citrus
vinaigrette.

Yield: 4