CARAWAY AND FENNEL CRUSTED LOIN OF LAMB WITH MUSTARD SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Place the seeds in a coffee grinder and grind to a powder. Place the mixture on a plate. Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture.
- Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to 10 minutes for medium-rare doneness. Remove and let rest.
- Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the fat. Add the shallots and cook until soft. Add the wine and cook until reduced by three-quarters. Add the stock and cook until reduced by half. Whisk in the mustards and season with salt and pepper, to taste. Remove from the heat and stir in the mint.
- Serve with Braised Napa Cabbage with Red Wine Vinegar and Mint and Yukon Gold Mashed Potatoes with Green Garlic Butter.
- Preheat oven to 400 degrees F. Place cabbage in a roasting pan, stir in the vinegar, honey, and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint.
- Place the potatoes in a large saucepan, cover with cold water, and add 2 tablespoons of salt. Bring to a boil and cook until soft. Drain well and place back in the pan over low heat. Add the cream and green garlic butter and mash until smooth. Season with salt and pepper, to taste.
- Place the butter, garlic, and herbs in a food processor and process until smooth. Season with salt and pepper.
SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE
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
Steps:
- Boil fish stock, dry white wine, mustard seeds and saffron threads in heavy small saucepan until reduced to 1/2 cup, about 20 minutes. Whisk cream and mustard. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk eggs and flour in large bowl to blend. Stir in chopped fennel bulb, milk, chives, shallot, 2 teaspoons chopped tarragon and fennel seeds. Season generously with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before using.)
- Preheat oven to 250°F. Pour thin film of oil into heavy large skillet and heat over medium heat. Working in batches, drop batter by scant 1/4 cups into skillet and cook until golden, about 2 minutes per side. Transfer to cookie sheet. Keep warm in oven.
- Add scallops to same skillet. Season with salt and pepper and sauté until cooked through, about 1 minute. Remove from heat. Bring sauce to simmer in heavy small saucepan; whisk in butter and 1 tablespoon chopped tarragon. Season to taste with salt and pepper.
- Spoon some sauce onto each plate. Top with pancake, then scallops. Drizzle more sauce over. Garnish with tarragon sprigs if desired and serve.
PASTA WITH SCALLOPS AND LEMON BUTTER MUSTARD SAUCE
My favorite pasta recipe, the mustard is tangy and elegant. Very fast to make, use the small and less expensive scallops.
Provided by Kasha
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Simmer wine and lemon zest in medium saucepan.
- Add scallops and cook and stir for 1 minute.
- Take out scallops, raise heat and reduce wine to about 1/4 cup.
- Reduce heat to low, whisk in mustard, then butter, in small pieces.
- Add scallops and any juice and heat through.
- Season with salt and pepper.
- Put sauce over cooked pasta-angel hair is good, and sprinkle on chives.
Nutrition Facts : Calories 661.4, Fat 11.9, SaturatedFat 1, Cholesterol 27.4, Sodium 3285.4, Carbohydrate 84.2, Fiber 11.2, Sugar 5.7, Protein 36.1
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
SCALLOP PANCAKE WITH CHINESE GREENS
Steps:
- Mix scallops with rice flour, shallot and chives. Shape into 8 patties. Set aside.
- Cut mustard greens, spinach and sugar snap peas into slivers, and blanch 2 minutes in boiling water. Drain thoroughly, set aside in a bowl. Add enoki mushrooms to the bowl. Grill scallions on a grill or griddle, or brown them lightly in a nonstick pan. Mix with the other vegetables.
- Lightly saute the scallop cakes on both sides in a nonstick pan, 1 to 2 minutes on each side. Set aside.
- Add olive oil to pan and quickly saute the greens to warm. Add soy sauce, ginger, lemon juice and rice vinegar; toss well. Divide warm greens among 4 plates, place 2 scallop cakes on top of each, sprinkle with fresh coriander, and serve.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTEED SCALLOPS WITH FENNEL COMPOTE IN CURRY SAUCE
Steps:
- Make compote:
- Melt butter in large skillet over medium heat. Add fennel; sauté until tender, about 12 minutes. Add stock, sugar and lemon. Simmer until fennel is very tender and mixture is thick, stirring often, about 20 minutes. (Can be made 1 day ahead; chill.)
- Make sauce:
- Boil first 6 ingredients in medium saucepan until liquid is reduced to 3/4 cup, about 20 minutes. Add cream; boil until liquid is reduced to 3/4 cup, about 5 minutes. Strain sauce into small saucepan. Bring to simmer. Remove from heat. Gradually add 5 tablespoons butter, whisking just until melted. Season with salt and pepper.
- Melt remaining 2 tablespoon butter in heavy large skillet over high heat. Season scallops with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side.
- Rewarm fennel. Divide among 6 plates. Surround with scallops. Spoon sauce around scallops.
More about "scallop and fennel pancakes with mustard sauce recipes"
NOMAD AT HOME: SCALLOP WITH SEA URCHIN AND FENNEL
From foodrepublic.com
SCALLOP, MUSHROOM & FENNEL CAMPANELLE RECIPE
From eatingwell.com
SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE
From bigoven.com
Cuisine AmericanCategory Main DishServings 1Total Time 45 mins
SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD | RECIPE
From pinterest.ca
SEARED SCALLOPS WITH FENNEL SAFFRON TOMATO SAUCE RECIPE - CLUB …
From clubnoor.com
FENNEL AND MUSTARD PAN SAUCE - COOK'S ILLUSTRATED
From cooksillustrated.com
ASTRAY RECIPES: SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE
From astray.com
PAN SEARED SCALLOPS WITH MUSTARD-CAPER SAUCE RECIPE
From myrecipes.com
SCALLOPS WITH FENNEL, LEEK AND CREAM SAUCE - SO MUCH TO …
From somuchtosea.co.uk
RECIPE DETAIL PAGE | LCBO
From lcbo.com
WARM SCALLOPS AND FENNEL WITH TOMATO DILL DRESSING RECIPE ...
From cookitsimply.com
PAN SEARED SCALLOPS WITH BACON FENNEL CREAM SAUCE - BEST CRAFTS …
From bestcraftsandrecipes.com
SCALLOPS WITH FENNEL GRENOBLOISE RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE RECIPE
From pinterest.com
SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE | EPICURIOUS.COM
From kulinarian.com
FENNEL SCALLOPS RECIPES | BIGOVEN
From bigoven.com
SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE RECIPE
From bakerrecipes.com
PAN-SEARED SCALLOPS WITH FENNEL AND CITRUS RECIPE - COOKING LIGHT
From cookinglight.com
SCALLOP AND FENNEL PASTA IN LIME BUTTER SAUCE RECIPE | YUMMLY
From pinterest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SEARED SCALLOPS WITH TOMATO FENNEL RELISH RECIPE - FOOD NEWS
From foodnewsnews.com
FENNEL MUSTARD RECIPE - THOMAS KELLER | FOOD & WINE
From foodandwine.com
RECIPE: SCALLOPS WITH SMOKED SAUSAGE, FENNEL AND MUSTARD CREAM
From movingfoodie.com
PAN SEARED SCALLOPS WITH FENNEL TARRAGON CREAM SAUCE
From dishofftheblock.com
PAN-SEARED SCALLOPS WITH FETTUCCINE AND FENNEL CREAM SAUCE
From veryvera.com
SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE
From tastedandapproved.com
BAKED SALMON ON LEEK & FENNEL WITH MUSTARD VINAIGRETTE
From cleverliving.nz
SCALLOPS AND FENNEL SAUCE - PAPPADUMS ONLINE
SEA SCALLOPS WITH PUY LENTILS AND FENNEL CREAM RECIPE ON FOOD52 ...
From pinterest.ca
SCALLOPS WITH FENNEL SAUCE AND NOODLES RECIPE | EAT SMARTER USA
From eatsmarter.com
SCALLOP AND FENNEL PANCAKES WITH MUSTARD SAUCE ARCHIVES – BAKER …
From bakerrecipes.com
MUSTARD SCALLION PANCAKES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SCALLOPS ON FENNEL IN ORANGE – SAFFRON SAUCE
From bosskitchen.com
PAN SEARED SCALLOPS WITH FENNEL AND CITRUS SALAD - GOURMET GLUTTON
From gourmetglutton.com
SCALLOPS WITH FENNEL AND PERNOD SAUCE - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
SCALLOPS AND SHRIMP, ORANGE-GLAZED FENNEL AND SPINACH
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love