Seared Scallops with Fennel Cream
Servings Prep Time
4servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4servings 30 minutes
Cook Time
20 minutes
  • 1lb large dry sea scallopsU15 per pound
  • canola oil for frying(should cover bottom of pan generously)
Fennel Cream
  • 1bulb fresh fennelstalks trimmed off
  • 1cup whipping cream
  • 1cup milk
  • 1/2 tsp salt
Lemon syrup
  • peel of 1 lemon(use a vegetable parer to get thin slices of peel without the white pith
  • water to cover the lemon peel
  • 1/3cup sugar
  • 1/3 cup water
  • Coarse sea salt for garnish
Lemon Syrup
  1. Cover lemon peel with water in a microwaveable cup. Bring to a boil in microwave and then strain liquid off. Repeat.
  2. Combine 1/3 cup sugar and water in a small sauce pan. Add drained lemon peel and simmer 20-30 minutes. Mixture should be very thick. Blend in blender until smooth and glossy. Keep warm or reheat gently in the microwave.
Fennel Cream
  1. Finely slice fennel bulb. Cover bulb slices in a saucepan with the cream/milk mixture and salt. Simmer about 15 minutes until fennel is soft.
  2. Transfer fennel and 1/4 cup of the cream mixture to a food processor of blender and puree. Add more of the cream mixture as needed to create a smooth purée. (I used all the cream mixture with my bulb). Taste and adjust seasoning if needed. Keep warm or reheat gently in the microwave.
  1. Defrost scallops if frozen. Allow thawed or fresh scallops to drain on layers of paper towel. Just before cooking put them between 2 new layers of paper towel and press on them to release all liquid.
  2. Heat canola oil in a heavy skillet. Add scallops. Scallops should sizzle when they hit the oil. Do not over crowd.
  3. When you can see the bottom edge turn golden brown (about 2-3 minutes turn over for another minute or so. You will be able to see the center is opaque. Do not over-cook.
  4. Remove scallops to paper towel to drain off excess oil.
  5. To assemble drizzle a couple of tablespoons of the fennel cream in the center of your serving plate. Divide scallops and position them on fennel cream. Top with a drizzle of the lemon syrup.
  6. Garnish with a touch of coarse sea salt. This is essential to get the salt/sweet combination!
  7. Serve with warm pita points or rolls.
Recipe Notes

You can also serve this on a loose bunch of arugula, watercress or other light green.

Recipe credit Canada’s 100 Best.