Ingredients

• 12 large sea scallops
• 1 quart fish fumet
• 3 (3-inch) pieces of lemon grass
• 2 leeks, white part only, cut into 1/2-inch slices
• 1/2 teaspoon crushed fennel seeds
• 1 fennel bulb cut into strips
• 1/2 cup Vermouth
• Salt and pepper to taste
• 1/4 teaspoon turmeric
• Rice noodles

Instructions

1. Place all the nage ingredients in the bottom of a stainless steel steamer. Bring slowly to a simmer and cook for 10 minutes, skimming off any impurities.
2. Season the scallops with salt and pepper and place on the top part of the steamer. Cover and steam for 6 minutes. They should be slightly firm and medium rare.
3. Divide the rice noodles among 4 serving bowls. Place 3 scallops on top and ladle some broth over and around the scallops.
4. The scallops can also be served as a warm salad over greens with a citrus vinaigrette.