Best Scallops With Fennel And Pernod Orange Sauce Recipes

Pan-Seared Scallops with Fennel Puree image

Yield Serves 12 as an hors d¿oeuvre

Number Of Ingredients 4

6 large sea scallops
Coarse salt
Sunflower or other neutral-tasting oil
3/4 cup Fennel Puree (page 310), fennel fronds reserved for garnish

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.

Scallops in Pernod and Cream image

Provided by J. Ko

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Steps:

Season scallops with salt and pepper. Flour them heavily, patting away the excess.
Saute scallops in clarified butter until golden brown.
Add pernod carefully and flambe. Once flame has gone out add cream.
Reduce heat and cook until cream thickens and bubbles glisten.
Stir in chives and serve immediately.
Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.