Sea Scallops in Lemongrass Broth

Castle Street Cafe has long been a staple of Great Barrington, covering all the bases: locally sourced menu, great location, wide variety of drinks, live music, and of course, consistently delicious food. This recipe comes from Chef Michael Ballon, perfect for the (bitter) cold weather and the model of eastern simplicity; a few vegetables and fish in a pungent clear broth. Serves four.

Ingredients
3 cups fish or chicken stock
1 tablespoon minced shallot
1 teaspoon minced ginger
2 stalks lemongrass, chopped
2 Tablespoons soy sauce
1 bunch scallion minced
1 red pepper julienne
1/2 cup broccoli florets
1 lb sea scallops
Pinch crushed hot red pepper flakes
Splash sherry

Directions
In a small soup pot, brown the shallots and ginger, add the stock and lemongrass, pepper flakes, and soy sauce. Bring to a boil, then lower flame very low, cover, and let steep 30 minutes.

Strain the broth, and then add the sherry to the broth.

Add the broth to another small sauce pot, add the remaining ingredients, and simmer for 5 minutes.

Ladle into 4 bowls, and serve immediately