5 pounds bones and trimmings from a non oily fish, such as red snapper or flounder
2 carrots, peeled and halved
2 onions, halved
3 stalks celery, halved
2 cups dry white wine
2 bay leaves
1 stalk lemon grass, coarsely chopped salt
2 tablespoon extra virgin olive oil
1 pound large sea scallops
1 cup heavy cream
1 tablespoon chives, chopped
Make a stock by combining fish parts, carrots, onions, celery, wine, bay leaves, lemon grass, and salt to taste with 8 cups water in a large stockpot. Bring to a simmer, skim foam, and cook for 40 minutes. Strain. Return stock to pot and simmer until reduced by half.
Heat olive oil in a large skillet until very hot but not smoking. Sear scallops about 1 minute on each side. Set aside.
Strain stock into a heavy saucepan. Add cream. Simmer until slightly thickened, about 15 minutes. Add scallops. Adjust seasoning. Garnish with chives.
Active Time: 30 Minutes
Total Time: 1 Hour
Yield: 4 Servings