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Seared Scallops with Fennel Cream
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5 from 1 vote

Seared Scallops with Fennel Cream

Fennel cream is a delicate, savoury sauce and makes the perfect bed for these crispy scallops to rest on. A drizzle of lemon sauce takes this to restaurant quality.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American
Servings: 4 servings
Calories: 399kcal

Ingredients

  • 1 lb large dry sea scallops U15 per pound
  • canola oil for frying (should cover bottom of pan generously)

Fennel Cream

  • 1 bulb fresh fennel stalks trimmed off
  • 1 cup whipping cream
  • 1 cup milk
  • ½ teaspoon 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
  • cup sugar
  • cup water
  • Coarse sea salt for garnish

Instructions

Lemon Syrup

  • Cover lemon peel with water in a microwaveable cup. Bring to a boil in microwave and then strain liquid off. Repeat.
  • Combine ⅓ 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

  • 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.
  • Transfer fennel and ¼ 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.

Scallops

  • 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.
  • Heat canola oil in a heavy skillet. Add scallops. Scallops should sizzle when they hit the oil. Do not over crowd.
  • 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.
  • Remove scallops to paper towel to drain off excess oil.
  • 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.
  • Garnish with a touch of coarse sea salt. This is essential to get the salt/sweet combination!
  • Serve with warm pita points or rolls.

Notes

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

Nutrition

Calories: 399kcal | Carbohydrates: 29g | Protein: 18g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 806mg | Potassium: 623mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1055IU | Vitamin C: 7mg | Calcium: 151mg | Iron: 1mg