Peconic Bay Scallops In a Light Broth

• 1 1/2 pounds Peconic Bay scallops
• 1 medium-sized carrot
• 1 leek
• 1 stalk celery
• 1 stalk fennel (optional)
• 1 teaspoon shallots, finely chopped
• 1 tablespoon parsley, chopped (reserve stems)
• 1 teaspoon white peppercorns
• 1 tablespoon fresh basil, chopped (if available)
• 16 ounces light chicken stock
• 4 ounces heavy cream
• 2 ounces dry white vermouth

1. Wash and trim any muscle clinging to the scallops.
2. Peel and finely julienne the vegetables.
3. Do not discard trimmings.
4. Place scallop trimmings and vegetable trimmings in a saucepan with a few parsley stems, shallot trimmings and whole peppercorns.
5. Add the light chicken stock and cook until you have reduced it to half.
6. Add the heavy cream, simmer for a few minutes, strain and reserve until ready to cook the scallops.
7. In a heavy skillet, place the julienned vegetables with the chopped shallots and the scallops and add the vermouth.
8. Cover and steam.
9. When the scallops are cooked - approximately two minutes - add the broth and bring to a simmer.
10. Add chopped parsley and basil and serve in a deep soup bowl or casserole.

carrot, leek, celery, stalk fennel, shallots, parsley, white peppercorns, fresh basil, chicken, heavy cream, white vermouth

Taken from cooking.nytimes.com/recipes/5739 (may not work)