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.
GRILLED SEA SCALLOPS AND FENNEL
Use the grilled scallops to top our Mixed Fresh Herb Pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Heat grill to medium-high. In a large bowl, combine 2 tablespoons oil with the lemon juice and liqueur, if using. Add scallops, and toss to coat. Slide scallops horizontally onto small skewers (about 6 on each). Season with salt and pepper.
- Place skewers on grill. Grill, rotating, until scallops are golden outside and just cooked through, 2 to 3 minutes. Remove from grill.
- Cut fennel bulb in half lengthwise, and slice lengthwise again into 1/4-inch-thick pieces. Toss with remaining 1/2 tablespoon oil, and grill, turning, until fennel just wilts and starts to brown, about 5 minutes. Remove scallops from skewers. Serve warm.
SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE
Steps:
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
- In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
- Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.
GLAZED SEA SCALLOPS WITH BRAISED FENNEL
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
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
More about "scallop and fennel pancakes with mustard sauce recipes"
SCALLOPS WITH FENNEL GRENOBLOISE RECIPE - KAY CHUN
Web Aug 21, 2017 2 tablespoons extra-virgin olive oil. 1 pound sea scallops. Kosher salt. Freshly ground pepper. 2 tablespoons unsalted butter. 1 medium fennel bulb—trimmed, halved and thinly sliced, fronds ...
From foodandwine.com
From foodandwine.com
PAN SEARED SCALLOPS WITH SAUCE - THE FOOD CHARLATAN
Web Feb 10, 2023 Turn off the heat and stir in 1/2 cup cream, 2 teaspoons dijon mustard, and 2 teaspoons fresh thyme. Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is …
From thefoodcharlatan.com
From thefoodcharlatan.com
SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE - BIGOVEN
Web Jan 1, 2004 For sauce: Boil fish stock, dry white wine, mustard seeds and saffron threads in heavy small saucepan until reduced to 1/2 cup, about 20 minutes.
From bigoven.com
Cuisine AmericanTotal Time 45 minsCategory Main DishCalories 2172 per serving
From bigoven.com
Cuisine AmericanTotal Time 45 minsCategory Main DishCalories 2172 per serving
RECIPE DETAIL PAGE | LCBO
Web 1 In a small bowl mix together mustards, pepper sauce, sugar and vinegar to form a paste. 2 With a wire whisk, slowly beat in oil until a mayonnaise-like mixture is formed. Stir in …
From lcbo.com
From lcbo.com
TH3LADIES.COM - TH3LADIES.COM
Web th3ladies.com Video cooking recipes and the kitchen utensils needed
From th3ladies.com
From th3ladies.com
SCALLOPS WITH FENNEL, LEEK AND CREAM SAUCE – SO MUCH TO …
Web 2 locally-grown fennel bulbs, sliced. 1 leek, sliced. 1/2 tsp fish sauce. 1 locally-grown clove garlic, chopped. 4 locally-grown tomatoes, chopped. 1 locally-grown white onion, sliced. …
From somuchtosea.co.uk
From somuchtosea.co.uk
SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE RECIPE - BAKER …
Web Jul 10, 2016 -SAUCE-1 c Fish stock or bottled clam-juice 1 c Dry white wine 4 ts Yellow mustard seeds 1/2 ts Saffron threads; (scant) 1/2 c Whipping cream 2 tb Dijon …
From bakerrecipes.com
From bakerrecipes.com
PAN SEARED SCALLOPS WITH MUSTARD-CAPER SAUCE RECIPE
Web 3 tablespoons olive oil, divided. 4 garlic cloves, minced. 1 cup dry white wine (such as Sauvignon blanc or pinot grigio) 3 tablespoons drained capers. 1 tablespoon whole-grain …
From myrecipes.com
From myrecipes.com
SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE RECIPE - EAT YOUR …
Web Save this Scallop and fennel pancakes with mustard sauce recipe and more from Bon Appétit Christmas: Entertaining, Holiday Baking, Gifts from the Kitchen to your own …
From eatyourbooks.com
From eatyourbooks.com
SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE RECIPES RECIPE
Web Serve this elegant first course with Champagne or sparkling wine. The recipe makes a few extra pancakes for those who want seconds. Yield Serves 10. Number Of Ingredients 19
From recipert.com
From recipert.com
SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE | EPICURIOUS.COM
Web © 2012 - 2019 Kulinarian.com. Terms of service agreement Privacy policy Cookies
From kulinarian.com
From kulinarian.com
ASTRAY RECIPES: SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE
Web SAUCE PANCAKES For sauce: Boil fish stock, dry white wine, mustard seeds and saffron threads in heavy small saucepan until reduced to ½ cup, about 20 minutes. Whisk cream …
From astray.com
From astray.com
SCALLOPS WITH POTATO PANCAKES AND CAVIAR SAUCE RECIPE
Web Dec 23, 2021 Preheat the oven to 325°. In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high …
From foodandwine.com
From foodandwine.com
FENNEL MUSTARD RECIPE - THOMAS KELLER - FOOD & WINE
Web Apr 1, 2019 In a skillet, heat the oil. Add the fennel, cover and cook over low heat, stirring occasionally, until softened, 25 minutes. Add the vinegar and cook, uncovered, until the …
From foodandwine.com
From foodandwine.com
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT HOME - BON …
Web Jan 5, 2023 Scallops With Red Aguachile and Pickled Onions. This recipe from former guest editor Marcus Samuelsson accents thinly sliced raw scallops with fiery aguachile, …
From bonappetit.com
From bonappetit.com
SCALLOPS WITH ROASTED FENNEL AND BROWN-BUTTERED PINE NUTS
Web Apr 8, 2022 Heat oven to 450°F. Cut large fennel vertically into 8 wedges, and small bulbs into quarters. Toss fennel and lemons in a large bowl with sugar, salt and enough olive …
From winemag.com
From winemag.com
You'll also love