Seafood is often poached in vegetable broth (court bouillon). When the broth is served with the poached seafood, and the vegetables used to make the broth are also served, the dish is referred to as à la nage.
– 16 large sea scallops for main courses; 18 small sea scallops, or 6 very large sea scallops, for first courses.
– 2 quarts vegetable broth, reserving strained julienned vegetables.
– ½ cup heavy cream (optional).
– 20 fresh tarragon leaves, chopped at the last minute (optional).
Step 1:Put the scallops in a sauté pan, ideally one with straight sides, just large enough to hold them in a single layer, and pour in the strained broth. Bring to a gentle simmer and simmer for 5 to 7 minutes, depending on the size of the scallops, or until they are opaque on top and just start to feel firm to the touch.
Step 2:Using a slotted spoon, transfer the scallops to warmed soup plates and reheat the julienned vegetables in the liquid in the pan. Use tongs to top the scallops with a tangle of julienne. Add the cream and tarragon, and season the broth with salt and pepper. Spoon about ⅓ cup of the broth over each serving.