Pan Seared Scallops With Fennel Puree Recipes

PAN-SEARED LEMON AND GARLIC SCALLOPS

Steps:

• Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
• Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
• At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
• Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

SEARED SCALLOPS WITH FENNEL

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.

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.

PAN-FRIED SCALLOPS ON CARAMELIZED FENNEL

Steps:

• Preheat the oven to 325°F. Trim the feathery tops from the fennel bulbs, and discard. Trim the stem pieces and outer leaves from the bulbs; clean, and reserve 2 cups (about 8 ounces) of these trimmings for the puree. Slice each bulb through the root into 4 1/2-inch-thick strips.
• In a small roasting pan, combine the garlic, 1 shallot, 1 bay leaf, orange zest, 1/4 teaspoon cardamom, 3 tablespoons olive oil, 1/2 teaspoon salt, white pepper, 1 teaspoon brown sugar, and the chicken broth. Add the fennel slices, and gently toss to coat with the mixture. Cover the roasting pan with foil, and cook in the oven until the fennel is tender and most of the liquid has evaporated, about 45 minutes. Remove the fennel from the pan, and transfer to a plate to cool.
• Coarsely chop the fennel trimmings. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the trimmings, the remaining shallot, 1/4 teaspoon cardamom, bay leaf, and thyme. Cook, stirring occasionally, until the trimmings soften, about 4 minutes.
• Add the water, 1/2 teaspoon salt, and 1/2 teaspoon brown sugar; bring to a boil. Reduce heat; cover the pan, and simmer until the trimmings are soft when pierced with a fork, about 20 minutes. Remove the bay leaf and thyme; transfer the mixture to the bowl of a food processor. Puree, adding 2 tablespoons oil through the feed tube with the motor running. Set aside.
• In a large nonstick skillet over medium-high heat, sauté the reserved fennel slices until golden brown, 2 to 3 minutes on each side. Remove from the pan, and set aside. In the same pan, heat the remaining 2 tablespoons olive oil. Add the scallops, and sprinkle with 1 teaspoon salt; sauté until brown on the first side, about 4 minutes. Turn, sprinkle with the remaining teaspoon salt, and add the parsley. Sauté until the other side is brown, about 2 minutes. Remove from heat; add the lemon juice to the pan. Toss the scallops and parsley in the pan juices.
• To serve, place 2 1/4-cup dollops of fennel puree on each plate; top each dollop with a fennel slice and a scallop. Garnish with wilted parsley leaves, toasted pine nuts, and shaved truffle, if desired.

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS

Steps:

• To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
• To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
• Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
• Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.