Recipe: Buttered Scallop Nage

1 Detach the scallop meat from the shells, remove the digestive apparatus and the small hard muscle and reserve the meat. Rinse quickly, pat dry with paper towel and trim the beard

2 In a small sauté pan, gently sweat the shallots, carrot and leek white and the scallop beards in butter without browning then cover for 5 minutes, pepper and salt (with moderation).

3 Add the white wine and water, let cook and reduce by a little more than half for about twenty minutes

4 Strain through a fine sieve, return to a sauté pan, bring to a simmer and poach the scallop meat 2 to 3 minutes maximum. Drain and reserve carefully, kept warm and covered to prevent them from drying out (not too much heat which would overcook them and make them rubbery).

5 Bring the nage (the cooking liquid) to a boil, add the cream, whisk together, reduce again until slightly syrupy consistency and finish with cold butter cut into small pieces as you would make a beurre blanc; adjust the seasoning.

6 Plating: arrange the scallop meat in hot plates, coat with the sauce, place a few grains of fleur de sel on each scallop and decorate with chervil or parsley leaves (the chervil brings a perfect slight lemon flavor).