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Seared Scallops With Fennel Cream

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Seared Scallops With Fennel Cream

Ingredients

  • 3 fennel bulbs, trimmed and chopped, fronds reserved for garnish (for fennel puree)
  • 1/2 cup pitted green olives, sliced thin (for fennel salad)
  • 1/4 cup olive oil (for fennel puree)
  • juice of 1 orange (for fennel salad)
  • salt (for fennel puree)
  • 2 tablespoons lemon oil (for fennel salad)
  • 8 cloves garlic, roasted (for fennel puree)
  • salt (for fennel salad)
  • 1/4 cup creme fraiche (for fennel puree)
  • 16 large sea scallops (about 1 pound)
  • 3/4 to 1 1/2 cups chicken stock or water (for fennel puree)
  • salt and freshly ground black pepper (for sea scallops)
  • 2 fennel bulbs, trimmed, fronds reserved for garnish (for fennel salad)
  • 1 tablespoon olive oil (for sea scallops)
  • 20 mint leaves, cut into chiffonade (for fennel salad)
  • 2 tablespoons lemon oil (for finishing)
  • 2 oranges, supremed and chopped (for fennel salad)
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