SCALLOPS WITH FENNEL AND PERNOD ORANGE SAUCE
Steps:
- Preheat oven to 275 degrees. In medium-sized saute skillet, over medium heat, saute fennel in 1 teaspoon of the butter until golden. Set aside in warm oven. Add 1 teaspoon butter and olive oil and saute the scallops until golden, turning to cook both sides. Remove scallops when they begin to turn opaque - do not overcook. Place them in a bowl and keep warm with the fennel in the oven. Sauce: In the saute pan, saute garlic in 1 teaspoon butter until soft. Add juice of oranges, Pernod, and vinegar and bring to a boil. Cook until sauce starts to thicken. Stir in orange zest. Whisk in the cream in a slow stream until incorporated. Remove scallops from oven and add the liquid from the scallops to the sauce. Continue to boil for another 2-3 minutes until sauce reaches a thick syrupy consistency. Season with salt and pepper. Arrange fennel and scallops on individual warmed plates and pour sauce over each. Serve immediately.
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Yossef Ahmad
yossef@aol.comOverall, I thought this dish was just okay. The scallops were a bit dry and the sauce was a bit bland.
Zoee rae
rz77@hotmail.co.ukThis recipe is a bit time-consuming, but it's worth the effort. The scallops are incredibly flavorful and the sauce is divine.
Nandkishor Kushwaha
k.n1@yahoo.comI'm not a fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the sauce was delicious.
Ahmad Abbas
ahmad26@gmail.comThe sauce was a bit too sweet for my taste.
Cojuana Kenney
c_k@yahoo.comThis dish was easy to make and very impressive. I will definitely be making it again for special occasions.
Noah Castaneda
noah.castaneda@hotmail.comI'm allergic to scallops, but my husband loved this dish.
gum Magar
gum27@yahoo.comThis is the best scallop recipe I've ever tried! The fennel and Pernod-orange sauce is to die for.
Georgetta Knowles
knowlesgeorgetta@hotmail.co.ukI found this recipe to be a bit bland. I added some extra salt and pepper and it was much better.
Bright Akpan
akpan_bright@gmail.comThe scallops were a little overcooked, but the sauce was still delicious.
Claire Godbee
godbee.c@yahoo.comThis recipe is a keeper! I've made it several times and it's always a hit with my guests.
Sel G
g61@aol.comI'm not a huge fan of fennel, but I loved it in this dish.
Whab Mughal
mughal.whab47@yahoo.comThis dish is a bit pricey, but it's worth every penny. The scallops are cooked to perfection and the sauce is divine.
Ajimkhan Uddin
ajimkhan_u@hotmail.comI didn't have any Pernod, so I used white wine instead. It worked out great!
Zaeem Shah
shah@aol.comThe sauce was amazing! I used a little less Pernod than the recipe called for, but it was still very flavorful.
Sami Eyasu
sami.e@gmail.comThis was my first time cooking scallops and they turned out perfectly! The fennel and Pernod-orange sauce were a delightful combination of flavors. I will definitely be making this dish again.