Braised Fennel with Seared Scallops
Braised Fennel with Seared Scallops
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes 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.