Best 3 Pan Seared Scallops With Fennel Puree Recipes
Indulge in a culinary journey with our pan-seared scallops, a delectable dish that dances on your palate with every bite. Savor the tender, succulent scallops, expertly seared to perfection, their golden-brown exterior enveloping a meltingly soft interior.
Accompanying these exquisite scallops is a velvety fennel puree, a symphony of flavors that harmonizes beautifully with the delicate sweetness of the seafood. The puree's subtle aniseed notes add a touch of intrigue, while its creamy texture provides a luxurious backdrop for the scallops to shine.
Our culinary adventure doesn't end there. We also present you with a tantalizing selection of complimentary recipes, each designed to elevate the pan-seared scallops to new heights of culinary excellence. Discover the vibrant flavors of a refreshing fennel and orange salad, a delightful medley of textures and tastes.
For a touch of rustic charm, try our fennel and potato gratin, a comforting dish that showcases the earthy flavors of fennel and potatoes, perfectly complemented by a rich, creamy sauce. And if you're craving a burst of color, our fennel and beetroot carpaccio will delight your senses with its vibrant hues and tangy, sweet-savory balance.
Embark on this culinary odyssey and explore the diverse flavors and textures that await you. Pan-seared scallops, fennel puree, and our curated collection of recipes promise an unforgettable dining experience that will leave you craving for more.
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.
SEARED SCALLOPS WITH CORN CREAM
This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.
Provided by Chef John
Categories Seafood Shellfish Scallops
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
- Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
- Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
- Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
- Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
- Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g
PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS
Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée
Provided by Barney Desmazery
Categories Dinner, Starter
Time 40m
Number Of Ingredients 9
Steps:
- To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
- To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
- Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
- Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.
Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium
Tips:
- To ensure the freshest scallops, purchase them live or frozen and thaw them properly before cooking.
- Pat the scallops dry before searing to prevent splattering.
- Use a heavy-bottomed skillet or pan to evenly sear the scallops.
- Sear the scallops over high heat for a short amount of time, about 2-3 minutes per side, or until they are golden brown and cooked through.
- Do not overcrowd the pan when searing the scallops, as this will prevent them from cooking evenly.
- For the fennel puree, use fresh fennel bulbs and trim off the tough outer layers.
- Slice the fennel thinly and sauté it in butter until softened.
- Add white wine or dry vermouth to the fennel and simmer until reduced.
- Puree the fennel mixture in a blender or food processor until smooth.
- Season the fennel puree with salt, pepper, and lemon juice to taste.
- Serve the seared scallops immediately over the fennel puree.
Conclusion:
Pan-seared scallops with fennel puree is a delicious and elegant dish that is perfect for a special occasion. The scallops are cooked quickly and easily, and the fennel puree adds a light and flavorful touch. This dish is sure to impress your guests and leave them wanting more.
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