Monday, December 10, 2007

Creamed Fennel wih Scallops

Just a recipe this time...

Creamed Fennel with Scallops
(Serves 2)

8 oz. sea scallops (feet removed and sliced in half horizontally)
1 fennel bulb (cored and thinly sliced) (reserve a few fronds for garnish)
1 onion (thinly sliced)
2 Tbsp. unsalted butter
1/4 cup heavy cream
salt and pepper to taste
EVOO as needed to coat pan

- Add the butter to a hot saute pan with a tablespoon of EVOO to prevent it from burning. Immediately added sliced fennel, onion and a pinch of salt. Saute until caramelized and soft (about 10 minutes), then add cream and simmer for another 3-5 minutes. Adjust seasoning with salt and pepper.

- In same pan (after removing the fennel and wiping clean-ish with a paper towel) or another clean pan, add EVOO to coat and place scallops in to sear. After caramelized on one side (about a minute), flip and repeat on the other side. The scallops will caramelize best if allowed to sit in the hot pan, unmoved aside from the one flip. Be careful not to overcook! Scallops are better undercooked than overcooked by a long shot.



This looks yummy! What a neat combination.

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