ATTACK! nantucket bay scallops & black bass in a lemon tarragon broth
First, arrange all the ingredients besides the broth into your plate. Everything should be kept warm - if it's been a minute, you can toss everything back in a saute pan to heat them up.
Once the broth has been poured over, sprinkle some lemon zest haphazardly over the dish, chiffonade some tarragon leaves, and sprinkle those over as well.
I have nothing leftover but a bit of broth, which I am totally okay with. I may experiment with this just to make a soup out of. If you've had Greek avgolemno soup, you know how delicious it is to have lemon in soup - but this is more subdued. If you think about it, it really is a kind of deconstructed chowder. We may be onto something!
Enjoy this recipe. It looks like there is a lot going on, but it comes together in a flash and the flavors are absolutely glorious. Not to mention, you have bay scallop shells to use for decorations, scoops, or whatever you please!