GLAZED SEA SCALLOPS WITH BRAISED FENNEL

Glazed Sea Scallops With Braised Fennel image

Provided by Moira Hodgson

Time 45m

Yield 4 servings

Number Of Ingredients 9

Previous Next

Ingredients

2 heads fennel
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds sea scallops
Juice of 1 orange (about 1/2 cup)
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)

Steps:

Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 10 grams, TransFat 0 grams