Vermouth Seared Scallops on Fennel
Servings Prep Time
6servings 20minutes
Cook Time
Servings Prep Time
6servings 20minutes
Cook Time
Fennel Base
  • 1bulb fennel
  • 1/2cup red onion
  • 111oz can mandarins
  • 24large sea scallops(I used 680 gram pkgs of Olivia Sea Scallops)
  • 2Tbsps unsalted butterdivided 1 + 1 Tbsp
  • 1Tbsp olive oil
  • 2Tbsps shallotsminced
  • 1/4cup dry vermouth
  • 2Tbsps parsleyminced
  • zest of 1/2 lemon
  • 1/2tsp salt
  • 1/2tsp ground black pepper
Fennel Salad Base
  1. Halve the fennel bulb lengthwise. Trim the end of the bulb and the remove the green stalks. Remove any green from the core of the bulb. With a mandolin, slice each half very finely cross-wise.
  2. Slice 1/2 red onion with the mandolin.
  3. Drain mandarins.
  4. Mix the fennel and red onion. Divide evenly over 6 salad plates. Divide mandarin pieces among the 6 plates.
  1. Have all your ingredients for the scallops ready to go.
  2. Rinse the scallops and allow liquid to drain off. Pat dry with paper towels. Make sure the scallops are dry on all sides or they will not brown.
  3. In a large skillet melt 1 Tbsp of butter and the oil over medium high heat. Make sure the pan and oil are hot. To test the heat make sure a drop of water sizzles when added to the pan. Place scallops evenly around the pan. Do not crowd. Allow scallops to sizzle for 2 minutes before flipping them over. Do not touch or move the scallops during the 2 minutes. They should be golden in colour when you flip them over. If they are not browned let them sizzle longer until the colour is achieved. Flip and cook 2 minutes on the other side. Do not touch for 2 minutes. When browned remove scallops from the pan to a side plate. Be careful not to over cook or they will get rubbery.
  4. Add the shallots and vermouth to the pan and cook for 1 minutes. Scrape up any brown bits from the bottom of the pan. Reduce the vermouth to half.
  5. Add the parsley, lemon zest, salt and pepper. Cook 1 minute then add the remaining Tbsp of butter.
  6. Add the scallops back to the pan. Coat them with the sauce and allow them to rewarm. This will only take 1-2 minutes.
  7. Place 3-4 scallops on each plate of fennel. Drizzle any remaining pan sauce over scallops and fennel bed.
Recipe Notes
Nutrition Facts
Vermouth Seared Scallops on Fennel
Amount Per Serving
Calories 195 Calories from Fat 53
% Daily Value*
Total Fat 5.9g 9%
Saturated Fat 2.8g 14%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 70mg 23%
Sodium 360mg 15%
Potassium 364mg 10%
Total Carbohydrates 7.8g 3%
Dietary Fiber 1g 4%
Sugars 6g
Protein 27g 54%
Vitamin A 18%
Vitamin C 38%
Calcium 5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.