She Strengthens

Elevate Your Holiday Menu with a Rich and Flavorful Sea Scallop Broth

When it comes to impressing your guests during the holiday season, a delicious and memorable dish can make all the difference. This recipe for sea scallop broth is a game-changer, featuring a rich and flavorful broth made with roasted chicken parts, aromatic vegetables, and a touch of tomato paste. The result is a dish that’s both elegant and effortless to serve.

The Secret to a Rich Broth

The key to this recipe lies in roasting the chicken parts first, which creates a deep, browned flavor that’s simply irresistible. By reducing the broth, you’ll intensify the flavors even further, resulting in a rich and velvety texture that’s sure to impress.

Make-Ahead Magic

One of the best things about this recipe is that it can be made well in advance, freeing up your time to focus on other holiday preparations. Simply roast the chicken parts, simmer the broth, and refrigerate or freeze it until you’re ready to serve.

A Simple yet Elegant Serving Method

When it’s time to serve, simply pour the boiling broth over sliced scallops, which will cook to perfection in just a few minutes. Add a sprinkle of salt, white pepper, and chopped chives, and you’ll have a dish that’s both stunning and delicious.

Ingredients

For the stock:

• 6 medium carrots, peeled and cut into 3/4-inch chunks
• 4 large yellow onions, peeled and quartered
• 8 pounds meaty chicken parts (a good mix of backs, necks, feet, legs, wings), rinsed and dried
• 4 celery stalks (try to include an inner one with leaves), cut into chunks
• Stems from 1 bunch Italian parsley
• 1 (2-inch) piece ginger, peeled and sliced
• 1 teaspoon whole black peppercorns
• 1 tablespoon tomato paste
• 20 cups (5 quarts) water

To serve:

• 16 “dry-pack” sea scallops, tough muscles removed
• 1 tablespoon kosher salt
• Coarse salt and freshly ground white pepper
• 1 bunch chives, finely chopped

Instructions

Step 1: Roast the Chicken Parts

Heat the oven to 425°F. Place carrots and onions in a large, heavy roasting pan. Set chicken parts on top in a single layer. Roast for 30 minutes, or until chicken is browned. Turn chicken parts over and roast for another 30 to 40 minutes.

Step 2: Make the Broth

Place celery, parsley stems, ginger, and peppercorns into a large stockpot. Add chicken and roasted vegetables, but do not wash the roasting pan. Deglaze the roasting pan with tomato paste and 2 cups of water, scraping the bottom to loosen any browned bits. Pour into the stockpot. Add the remaining 16 cups (4 quarts) water and bring to a simmer. Reduce heat and simmer gently for 3 hours, skimming occasionally.

Step 3: Strain and Cool the Broth

Strain broth through a fine mesh sieve into a clean pot or heatproof container. Strain again through a colander lined with cheesecloth into a clean stockpot. Let cool slightly, then refrigerate overnight. Scrape off fat and murky layer, then bring to a boil and reduce by 1/4, skimming as necessary. Cool and refrigerate for up to 3 days or freeze.

Step 4: Serve

Blot scallops dry and place them in a single layer on a small baking sheet or plate; freeze for 20 minutes. Slice each scallop into 4 thin rounds and refrigerate. Bring broth to a boil and add salt. Divide sliced scallops among 8 soup bowls, fanning them across the bottom, and season with salt and white pepper. Ladle 1 cup of broth into each bowl, stir, and garnish generously with chives.

Beverage Pairing

Domaine Fourrier Bourgogne Blanc, France. This white Burgundy pairs perfectly with both roast chicken and scallops, featuring a fine acid structure, good clear flavors of lemon and apple, and minerality to add texture to the smoothness of the dish.