Glazed Sea Scallops With Braised Fennel
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2heads fennel
- 4tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- 2shallots, chopped
- 1clove garlic, minced
- 1½pounds sea scallops
- Juice of 1 orange (about ½ cup)
- 2tablespoons balsamic vinegar
- 1tablespoon fresh rosemary leaves (or 1 teaspoon dried)
Nutritional analysis per serving (4 servings)
313 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 23 grams protein; 844 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
This was great. I made the glaze in a separate saucepan, with butter instead of oil, so that I could brown fennel and scallops together and serve immediately once the scallops were cooked. Replaced rosemary with sage since it’s what I had on hand, and poured the glaze over the fennel and scallops at time of serving. Very nice fancyish weekend dinner, very easy to boot.
The glaze as specified was very thin - probably should have been finished off with butter. The fennel would have been better in thick slices rather than quartered and sauteed until soft, not steamed. The rosemary was not especially complementary to the taste of the fennel. The scallop and fennel ingredients are expensive enough that I wouldn't make this again.
I routinely cook fennel by braising it stove-top with butter and water or stock, allowing the liquid to cook off and the fennel to brown slightly. I don't understand why one would steam the fennel and then pan-saute it. That's not braising. That said, the recipe is perfection, regardless of whether you braise or steam your fennel.
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