Sea Scallops with Shaved Fennel

  • Active Time 25m
  • Total Time 1h 40m

Serves 4

The faint aniseed flavor of fresh fennel adds a subtle complement to sautéed sea scallops in this simple dish. The key to this recipe is to slice the fennel paper-thin so that it appears "shaved." Use a mandoline or an extremely sharp knife for the desired effect. Serve this dish hot or at room temperature over a bed of hot white rice, if you like.

ingredients

  • 2 fennel bulbs
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 20 sea scallops, about 1 pound total weight
  • 1 cup tomato and red pepper coulis
  • Pinch of ground white pepper
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons chopped fresh parsley

Companion recipe: Tomato and Red Pepper Coulis

directions

Remove and discard any bruised outer leaves from the fennel bulbs. Cut off any stalks and feathery tops. Using an electric slicer, a mandoline or a very sharp knife, slice the fennel bulbs crosswise as thinly as possible. Place the fennel slices in a sieve or colander. Sprinkle with 1 teaspoon of the salt, tossing the fennel to distribute evenly. Let stand for 30 minutes to drain off any water drawn out by the salt. Then rinse under cold running water and dry thoroughly with paper towels.

Warm the olive oil in a large sauté pan over high heat. Add the scallops and cook, turning once, until golden brown, 1-1 1/2 minutes per side.

Add the fennel and the tomato-pepper coulis. Stir well. Then stir in the remaining 1 teaspoon salt and the white and cayenne peppers. Bring to a boil and cook, stirring, until the scallops are firm to the touch, about 1-2 minutes longer.

Transfer to a warmed platter or individual plates and sprinkle with the chopped parsley. Serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 718

nutrition information per serving

205 calories; 8g total fat; 37mg cholesterol; 1441mg sodium; 13g carbohydrates; 4g fiber; 21g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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