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Braised Fennel with Seared Scallops

Braised Fennel with Seared Scallops
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree
Cuisine: American
Servings: 4
Author: Angela Roberts


Braised Fennel

  • splash white wine or dry vermouth
  • 2 tablespoons butter
  • 2 Fennel Bulbs

Seared Scallops

  • 3/4 to 1 pound scallops
  • olive oil enough to cover pan
  • 1 teaspoon of butter
  • salt
  • pepper


Braised Fennel

  • Cut stems and trim out the core of fennel bulb. Rinse and drain.
  • Cut fennel cross wise into strips. It will reduce down in size once braised.
  • Place in sauce pan with enough water to cover bottom.
  • Add splash wine, knob butter.
  • Braise until tender, about 15 minutes.
  • Season with salt and pepper.

Sear Scallops

  • Clean scallops, by rinsing and removing side muscle.
  • Rinse and dry scallops with several paper towels. Any moisture will prevent browning.
  • Heat olive oil with butter in frying pan to medium high heat.
  • Place scallops in pan and turn to medium heat. Do not crowd pan. Do in batches if necessary.
  • Cook for 4-6 minutes until the scallop easily moves and is browned.
  • Turn over for approximately one minute.