1.
Discard the tough, crescent-shaped muscle from the scallops,
then wash and drain them. Pull herb and parsley leaves from the
stems and chop the leaves; tie stems in a bundle with the bay
leaves.
2.
Melt the butter in a large saucepan, add the shallot and carrot
and cook over low heat until soft but not brown, 3 to 5 minutes.
Stir in the ginger and cook until fragrant, l minute. Pour in
the wine and simmer 5 minutes. Add the fish stock, herb stems,
bay leaf, salt and pepper, cover and simmer 5 to 10 minutes
longer.
3. Add
the scallops and bring just back to a boil. If the scallops are
small and you like them transparent in the center, they will be
sufficiently cooked; if they are large or you prefer them better
done, simmer them another minute.
4.
Take the pan from the heat and discard the herb bundle. Stir in
the chopped herbs, crème fraîche and a generous squeeze of lime
juice. Bring the broth just back to a simmer. Taste and adjust
the seasoning. Serve the broth at once, with a wedge of lime
perched on each bowl.
What Wine:
To Cook and To Drink: Here’s a chance to experiment with a local
white wine. With commercial vineyards flourishing in nearly
every state -- even Hawaii -- you may have several whites to
choose from. The two varietals that seem to be enjoying the most
success from states other than California are chardonnay and a
French-American hybrid called seyval blanc.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan Cooking With Wine (2001) published by Harry N.
Abrams, Inc. in association with COPIA: American Center for
Wine, Food, and the Arts.
