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.
Servings 4
Calories 435kcal
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
Calories: 435kcal | Carbohydrates: 12g | Protein: 23g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 1001mg | Potassium: 683mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1203IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 1mg