Originally posted on GOURMANDE in OSAKA:
This misty-rious dish is called Nage de pétoncles amandine.
I caugh a bargain of queen scallops, today.
Swimming in their indoor pool…
For dishes “la nage”, which means “swimming” is a soup. But who is Amandine ?
Shallots, red bell pepper and shimeji mushroom for the aromatic base. A little white wine. The shells. A broth of saffron.
Et voilà !
So who is Amandine ? Well, an adjective meaning “with almond”.
The secret almond touch is this fragrant oil. Just a few drops like pearls on my nage :
Mmmmm…. The broth is not light and sweet, the touch of sweet almond matches the shellfish’s sweetness. Perfect harmony !
Sides are steamed mizuna green and rice (red and white) with goji berries and broken almond topping. I placed the mizuna leaves on top of the shellfish to steam it. Convenient !