4 cups water
1/2 cup dry white wine
1 thyme sprig
2 flat-leaf parsley sprigs
1 bay leaf
3 garlic cloves
1/2 carrot, peeled
1/2 onion
1 tablespoon peppercorns
Fine sea salt
Place all ingredients except salt in a pot and bring to a boil.
Lower the heat and simmer for 10 minutes. Strain and
season to taste with salt.
Bring the court-bouillon to a simmer in a pan large
enough to accommodate the scallops. Season the
scallops on both sides with salt and pepper. Add the
scallops to the simmering court-bouillon and poach gently
until they are cooked just through, about 1 1/2 minutes
for large scallops. Remove and cool.
1/2 cup dry white wine
1 thyme sprig
2 flat-leaf parsley sprigs
1 bay leaf
3 garlic cloves
1/2 carrot, peeled
1/2 onion
1 tablespoon peppercorns
Fine sea salt
Place all ingredients except salt in a pot and bring to a boil.
Lower the heat and simmer for 10 minutes. Strain and
season to taste with salt.
Bring the court-bouillon to a simmer in a pan large
enough to accommodate the scallops. Season the
scallops on both sides with salt and pepper. Add the
scallops to the simmering court-bouillon and poach gently
until they are cooked just through, about 1 1/2 minutes
for large scallops. Remove and cool.
Court Bouillon
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