Seared Scallops with Fennel Puree

4.72 from 7 votes

Seared Scallops with Fennel Puree

Seared scallops are nestled in a bed of creamy fennel puree enhanced with Pernod, an anise-flavored liquor. The whole dish is brightened with a touch of lemon zest.

Course Main Course

Cuisine French

Keyword dairy-free, dinner, egg-free, fennel, lunch, main, nightshade-free, nut-free, scallop, seafood

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 435kcal

Author Jenny Ross

Ingredients

Fennel Puree

1 tablespoon butter or avocado oil for dairy-free
1 bulb of fennel sliced, leafy fronds reserved for garnish
1 clove garlic minced
1/4 cup Pernod an anise flavored liquor, preferably, or dry white wine, optional
1 cup chicken stock
1 cup heavy cream or coconut cream for dairy-free
salt and pepper to taste

Scallops

1 tablespoon butter
1 1/2 pounds scallops
zest of 1 lemon

Instructions

For the Fennel Puree

Heat a medium pan over medium heat and add the butter and when melted, add the fennel, shallot, and garlic. Cook until soft and translucent, about 10 minutes. When the vegetables are soft, add the wine and cook until little to no liquid remains. Add the stock and cream and cook until the liquid is reduced by half, about 10 minutes at a simmer. Puree and season to taste with salt and pepper. Set aside and keep warm.

For the Scallops

Dry the scallops well (this is crucial for getting a good sear). Salt them just before adding to the pan and sear scallops in a cast iron pan over high heat. The pan should be almost smoking. Cook on each side for about 1-2 minutes, until golden.

To Serve

Spread the fennel puree onto a serving plate. Add the scallops on top and garnish with any reserved fennel fronds and lemon zest.

Nutrition