PAN-SEARED SCALLOPS WITH FENNEL PUREE
Steps:
- Sear scallops If necessary, remove the small, tough muscle (called the adductor) found on the side of the scallops (often the fishmonger will have removed it), then slice each scallop in half horizontally so that you have twelve pieces. Heat a large skillet over high heat. Season scallops on both sides with salt. When pan is hot, add enough oil to coat bottom of pan (about 1 tablespoon), and swirl to coat evenly. Working in batches to avoid crowding pan, add scallops and quickly jerk the pan to keep them from sticking. Sear until lightly golden, about 45 seconds; with an offset spatula, turn over and cook until opaque throughout, about 30 seconds more (be careful not to turn too soon or the scallops may tear). Transfer to a plate lined with paper towels and cover to keep warm (if necessary). Repeat with more oil and remaining scallops.
- Serve Heat fennel puree in a small saucepan over medium heat until warm. Spoon 1 tablespoon puree onto each of 12 small plates and top with a scallop slice. Garnish with fennel fronds, and serve.
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San Richard Ron
san@hotmail.frToo much fennel.
HMS Tune
h_t@hotmail.comThis dish is a fantastic way to enjoy scallops. The fennel puree is light and airy, and the scallops are cooked to perfection. I served it with a side of roasted potatoes and it was a delicious and satisfying meal.
Shahzad Anwar
a.shahzad@hotmail.comNot worth the effort.
Yusra Ahmed
yusra@gmail.comI love this recipe! The scallops are always cooked perfectly and the fennel puree is so creamy and flavorful. I often serve it with a side of grilled vegetables or a simple salad.
Saifull Noha
saifull-n@hotmail.comBland.
nika _
nika-_@yahoo.comThis recipe is a great way to show off fresh scallops. The fennel puree is the perfect complement to the delicate flavor of the scallops. I served it with a side of lemon wedges and it was a hit with my guests.
Kiran Shabir789
kiran_shabir7891@gmail.comToo salty.
nato kashia
nato99@gmail.comI've made this dish several times and it's always a hit. The scallops are always cooked perfectly and the fennel puree is so flavorful. I love serving it with a side of roasted potatoes and green beans.
Md Alem
m.a@yahoo.comMeh.
Bhai Om
om.b57@gmail.comThis dish is a masterpiece! The scallops were cooked to perfection and the fennel puree was absolutely divine. I served it with a side of grilled asparagus and it was the perfect meal. I will definitely be making this again and again.
Ominathi Olwethu
olwethu_ominathi73@yahoo.comNot enough flavor.
Amir Awan
a16@gmail.comThe scallops were cooked perfectly and the fennel puree was light and airy. I added a bit of white wine to the puree and it really enhanced the flavor. This dish is definitely going into my regular rotation!
Misba-ul Haque Wahid
m-wahid@yahoo.comGood, but not great.
Jimmy Brown
jimmy.b18@gmail.comThis recipe is a winner! The scallops were cooked to perfection and the fennel puree was creamy and flavorful. I served it with a side of roasted vegetables and it was a hit with my family.
krishna Mali
m.krishna@gmail.comScallops were a bit tough.
Ajmal Vk
ajmal37@gmail.comFollowed the recipe exactly and the scallops were amazing! The fennel puree was a bit bland for my taste, but I added some roasted red peppers and it was perfect.
Arianna Nardozi
n@hotmail.frNot a fan of fennel, but the scallops were cooked well.
John Nelson
john-nelson@gmail.comThis dish is a definite keeper! It's elegant enough for a special occasion, but easy enough for a weeknight meal. The scallops were cooked perfectly and the fennel puree was delicious.
Sylvia Taff
s.t47@yahoo.comScallops were a bit overcooked, but still tasty.
Trenton Hartley
h-trenton@yahoo.comA symphony of flavors! The scallops were cooked to perfection, with a tender and juicy interior and a perfectly seared exterior. The fennel puree was light and airy, with a subtle anise flavor that complemented the scallops beautifully. I added a tou