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
SCALLOPS WITH FENNEL GRENOBLOISE RECIPE - (4.4/5)
Provided by mahto
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes. Turn the scallops and cook until just opaque throughout, 2 to 3 minutes longer. Transfer to a platter and keep warm. Melt the butter in the skillet. Add the sliced fennel and capers and cook over high heat, stirring, until the fennel is crisp-tender and lightly golden, 2 minutes. Stir in the lemon juice and parsley and season with salt and pepper. Spoon the fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges.
SEARED SCALLOPS WITH FENNEL
Make and share this Seared Scallops With Fennel recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
- Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
- Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
- Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
- Return scallops, browned side up, and cook through, 2 to 3 minutes.
- Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
- Sprinkle scallops with reserved fennel fronds and serve with baguette slices.
Nutrition Facts : Calories 615.7, Fat 15.4, SaturatedFat 2.5, Cholesterol 14.4, Sodium 1134.2, Carbohydrate 91.1, Fiber 6.5, Sugar 8.6, Protein 24.4
SEA SCALLOPS GRENOBLOISE
Provided by Jacques Pepin
Categories dinner, main course
Time 10m
Yield Eight servings
Number Of Ingredients 11
Steps:
- Place the scallops in a skillet with the water. Bring to a boil, cover and cook one minute, until firm but still somewhat raw in the center. Remove the scallops and juices from the pan and keep them warm.
- Heat the olive oil in a skillet. When it is hot, add the garlic and saute for five to six seconds. Then add the zucchini and red pepper and saute for two to three minutes. Add the drained scallops to the vegetables and season with the pepper and salt. Toss the ingredients together to warm them and add the lemon.
- Just before serving, add the croutons and sprinkle with the chives.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 522 milligrams, Sugar 3 grams, TransFat 0 grams
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.
More about "scallops with fennel grenobloise recipes"
SCALLOP GRENOBLOISE - FOOD & WINE
From foodandwine.com
5/5 (2)Category DinnerAuthor Justin ChappleTotal Time 20 mins
SCALLOPS WITH FENNEL GRENOBLOISE RECIPE - KAY CHUN
From foodandwine.com
5/5 Total Time 12 minsAuthor Kay Chun
MSN
‘SCALLOPS WITH FENNEL GRENOBLOISE’ | AROUND ANNA'S TABLE
From aroundannastable.com
SCALLOPS WITH FENNEL GRENOBLOISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCALLOPS WITH FENNEL GRENOBLOISE RECIPE | RECIPE | RECIPES, WINE ...
From pinterest.com
SCALLOPS GRENOBLOISE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
SCALLOPS WITH FENNEL GRENOBLOISE | LAUREN RENTFRO | COPY ME THAT
From copymethat.com
SCALLOPS WITH FENNEL GRENOBLOISE | LAURA JANE | COPY ME THAT
From copymethat.com
HOOKED ON FISH | FRESH | SIMPLE | SUSTAINABLE
From hookedonfishchicago.com
SKIP THE RESTAURANT, COOK AND HOME: SCALLOPS WITH FENNEL …
From becomingpigzilla.wordpress.com
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT HOME - BON …
From bonappetit.com
SCALLOPS WITH FENNEL GRENOBLOISE | FARMERS MARKET HK
From farmersmarket.com.hk
12 QUICK RECIPES WITH SCALLOPS - FOOD & WINE
From foodandwine.com
SCALLOP GRENOBLOISE - LUDO LEFEBVRE
From ludolefebvre.com
JUMBO SEA SCALLOP RECIPE FROM MARGARET’S IN THE JW MARRIOTT DALLAS
From fox4news.com
HOW TO MAKE LUDO LEFEBVRE'S SCALLOP GRENOBLOISE - FOOD & WINE
From foodandwine.com
SCALLOPS WITH FENNEL GRENOBLOISE RECIPE | RECIPE | RECIPES, SAFFRON ...
From pinterest.com
SCALLOPS WITH FENNEL GRENOBLOISE - MASTERCOOK
From mastercook.com
You'll also love