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Sea Scallops & Baby Fennel Provencal

1 large bunch of baby fennel or 1 fennel bulb
34 lb sea scallops
extra virgin olive oil
sea salt
2 garlic cloves, peeled and minced
1 cup white wine
black pepper, freshly ground
2 tablespoons parsley, fresh minced
12 lemon, juiced


Clean the fennel bulbs and trim the roots and the tops. Reserve the leaves for soups, pestos, and anything else that might benefit. If using a mature bulb of fennel, slice it thinly. Rinse the scallops, peel off the muscle or foot on their sides, and pat them dry. Heat a large saucepan over medium high heat. Add a glug of extra virgin olive oil and then the fennel. Sprinkle with salt and saute, stirring often, until the fennel's slightly translucent about 5 minutes. Remove the fennel to a plate and refresh the olive oil in the pan. Season the scallops generously on both sides with more salt. Add to the pan and cook for 1 minute until lightly golden on the edges. Turn the scallops and add the minced garlic. Cook for 1 more minute, moving the garlic from time to time so it doesnt burn. Return the fennel to the pan and then pour in the white wine. Season with black pepper and let bubble for 1 2 more minutes until the liquid is reduced by 1/2. Remove from the heat, sprinkle in the parsley and lemon juice, and swirl the pan to combine. Check the seasoning with more salt and pepper if necessary, and serve immediately.

Source: www.food.com