Sea Scallops Poached in Pink Broth
Sea scallops gently poached in a rustic sparkling-wine, tomato and mushroom broth — a quick, French-inspired dish that should be served the moment it's ready.
Ingredients
- 2 tbs. unsalted butter
- 1 large shallot, minced
- ½ cup dry sparkling wine or Prosecco
- 2 ripe beefsteak tomatoes, peeled, seeded and chopped
- 1 fresh bay leaf, sliced thin
- 1 tsp. minced fresh rosemary
- 2 large chanterelle or bluefoot mushrooms, chopped
- ½-¾ cup lobster stock
- 4 large basil leaves, chiffonade
- 12-16 oz. sea scallops, rinsed and dried well
- Pinch of sea salt and freshly ground white pepper
Directions
Peel the tomato by plunging in boiling water 10 seconds, then cold water; seed and chop.
Melt the butter in a skillet over high heat, add the shallot, reduce to medium and cook 1½ minutes.
Add the sparkling wine, raise the heat and reduce by half, about 1½ minutes. Add the tomato, bay leaf, rosemary, mushrooms and stock, reduce to medium, cover, and cook 3 minutes, mashing the tomato occasionally.
Add the basil, cover, and cook a minute more. Season the scallops and add to the pan; cook 2 minutes, uncovered, until the edges just start to split. Serve straight from the skillet with the broth spooned over.