Best Pan Fried Scallops On Caramelized Fennel Recipes

PAN-FRIED FENNEL

Steps:

• Chop fennel greens and set aside.
• Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER

Steps:

• In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
• Pat the scallops dry with paper towels. Season both sides with salt and pepper.
• Heat olive oil in a medium cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
• Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
• Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes, basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.

PAN-FRIED SCALLOPS ON CARAMELIZED FENNEL

Steps:

• Preheat the oven to 325°F. Trim the feathery tops from the fennel bulbs, and discard. Trim the stem pieces and outer leaves from the bulbs; clean, and reserve 2 cups (about 8 ounces) of these trimmings for the puree. Slice each bulb through the root into 4 1/2-inch-thick strips.
• In a small roasting pan, combine the garlic, 1 shallot, 1 bay leaf, orange zest, 1/4 teaspoon cardamom, 3 tablespoons olive oil, 1/2 teaspoon salt, white pepper, 1 teaspoon brown sugar, and the chicken broth. Add the fennel slices, and gently toss to coat with the mixture. Cover the roasting pan with foil, and cook in the oven until the fennel is tender and most of the liquid has evaporated, about 45 minutes. Remove the fennel from the pan, and transfer to a plate to cool.
• Coarsely chop the fennel trimmings. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the trimmings, the remaining shallot, 1/4 teaspoon cardamom, bay leaf, and thyme. Cook, stirring occasionally, until the trimmings soften, about 4 minutes.
• Add the water, 1/2 teaspoon salt, and 1/2 teaspoon brown sugar; bring to a boil. Reduce heat; cover the pan, and simmer until the trimmings are soft when pierced with a fork, about 20 minutes. Remove the bay leaf and thyme; transfer the mixture to the bowl of a food processor. Puree, adding 2 tablespoons oil through the feed tube with the motor running. Set aside.
• In a large nonstick skillet over medium-high heat, sauté the reserved fennel slices until golden brown, 2 to 3 minutes on each side. Remove from the pan, and set aside. In the same pan, heat the remaining 2 tablespoons olive oil. Add the scallops, and sprinkle with 1 teaspoon salt; sauté until brown on the first side, about 4 minutes. Turn, sprinkle with the remaining teaspoon salt, and add the parsley. Sauté until the other side is brown, about 2 minutes. Remove from heat; add the lemon juice to the pan. Toss the scallops and parsley in the pan juices.
• To serve, place 2 1/4-cup dollops of fennel puree on each plate; top each dollop with a fennel slice and a scallop. Garnish with wilted parsley leaves, toasted pine nuts, and shaved truffle, if desired.

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

PAN-SEARED SCALLOPS WITH FENNEL PUREE

Steps:

• Sear scallops If necessary, remove the small, tough muscle (called the adductor) found on the side of the scallops (often the fishmonger will have removed it), then slice each scallop in half horizontally so that you have twelve pieces. Heat a large skillet over high heat. Season scallops on both sides with salt. When pan is hot, add enough oil to coat bottom of pan (about 1 tablespoon), and swirl to coat evenly. Working in batches to avoid crowding pan, add scallops and quickly jerk the pan to keep them from sticking. Sear until lightly golden, about 45 seconds; with an offset spatula, turn over and cook until opaque throughout, about 30 seconds more (be careful not to turn too soon or the scallops may tear). Transfer to a plate lined with paper towels and cover to keep warm (if necessary). Repeat with more oil and remaining scallops.
• Serve Heat fennel puree in a small saucepan over medium heat until warm. Spoon 1 tablespoon puree onto each of 12 small plates and top with a scallop slice. Garnish with fennel fronds, and serve.