BAY SCALLOPS WITH FENNEL, ENDIVE AND ROSEMARY-ORANGE CARAMEL GLAZE
Provided by Dorie Greenspan
Categories dinner, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt sugar in medium sauté pan over high heat. When sugar colors around edges, add a piece of rosemary, and stir until sugar is light golden-brown.
- Stand back, and stir in vinegar; caramel will spatter. When vinegar evaporates, stir in juice and simmer. Reduce by half; sauce should lightly coat a spoon. Season with salt and pepper, and set aside.
- Toss scallops with salt, pepper and flour. Heat olive oil in a large nonstick sauté pan over high heat until pan starts to smoke. Shake off excess flour from scallops, and put them in pan with remaining rosemary. Brown 1 minute, turn scallops over, add 1/2 tablespoon butter, and brown 1 to 2 minutes more; transfer to a warm plate.
- Return pan to medium heat, and add remaining butter along with fennel and endive. Season with salt and pepper, cover, and cook, stirring and scraping bottom of pan until vegetables soften, about 3 to 4 minutes. Return scallops to pan, and add glaze. Stir everything together for just a minute, taste for salt and pepper, and discard rosemary. Divide among four warm shallow soup plates; serve immediately.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 567 milligrams, Sugar 11 grams, TransFat 0 grams
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Kalokwera Choudry
[email protected]I'm not a huge fan of scallops, but I really enjoyed this dish. The glaze was especially good.
Arafat Sheikh
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect.
Zoe Khumalo
[email protected]I made this for a dinner party and it was a hit! Everyone loved the unique flavor of the glaze.
Ope Jacob
[email protected]The scallops were amazing! The glaze was a little too sweet for my taste, but overall it was a great dish.
Fabian Gonzalez
[email protected]This dish was absolutely delicious! The scallops were cooked perfectly and the fennel, endive, and rosemary-orange caramel glaze complemented them beautifully. I would definitely recommend this recipe to anyone looking for a special seafood dish.