Peconic Bay Scallops In a Light Broth

Preparation

1. Step 1

   Wash and trim any muscle clinging to the scallops.

2. Step 2

   Peel and finely julienne the vegetables. Do not discard trimmings.

3. Step 3

   Place scallop trimmings and vegetable trimmings in a saucepan with a few parsley stems, shallot trimmings and whole peppercorns. Add the light chicken stock and cook until you have reduced it to half. Add the heavy cream, simmer for a few minutes, strain and reserve until ready to cook the scallops.

4. Step 4

   In a heavy skillet, place the julienned vegetables with the chopped shallots and the scallops and add the vermouth. Cover and steam. When the scallops are cooked - approximately two minutes - add the broth and bring to a simmer. Add chopped parsley and basil and serve in a deep soup bowl or casserole.