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Scallops on Fennel Puree with Honey Balsamic Drizzle

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Scallops on Fennel Puree with Honey Balsamic Drizzle

Pan seared scallops served on a bed of fennel puree with a sweet Balsamic drizzle. This recipe was inspired by Masterchef New Zealand contestant Rob and I've modified the ingredients and instructions to match those that are commonly available in North America along with experimentation to make the recipe lower in fats yet every bit as flavorful.

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 teaspoons butter
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½ pound fennel bulb
chopped
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1 each leeks
well washed, chopped
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½ cup milk
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cup light cream (half&half)
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2 cloves garlic
peeled
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1 each star anise
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cup balsamic vinegar
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1 teaspoon honey
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1 teaspoon butter
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1 tablespoon olive oil
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1 pound sea scallops
12 scallops in total
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2 teaspoons butter
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1 x fennel fronds
for garnish
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Ingredients

Amount Measure Ingredient Features
1E+1 ml butter
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226.8 g fennel bulb
chopped
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1 each leeks
well washed, chopped
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118 ml milk
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79 ml light cream (half&half)
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2 cloves garlic
peeled
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1 each star anise
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79 ml balsamic vinegar
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5 ml honey
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5 ml butter
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15 ml olive oil
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453.6 g sea scallops
12 scallops in total
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1E+1 ml butter
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1 x fennel fronds
for garnish
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Directions

Heat one tablespoon of butter in a skillet over medium heat.

Add the fennel and leeks and sauté until translucent and soft.

Add the milk, cream, garlic and star anise. Simmer for 5 to 7 minutes.

Strain out the liquid through a sieve. Reserve the liquid and discard the star anise.

Using a hand-held blender or food processor purée the leeks and fennel with some of the reserved liquid until smooth.

Season with salt and pepper, taste adjust seasoning and strain through a fine sieve.

Add the balsamic vingar to a small saucepan and place over medium heat. Bring to a simmer and reduce by half.

Stir in the honey and one teaspoon of butter. Set aside.

Heat the olive oil and butter in skillet over medium high heat.

Dry the scallops with paper towel. You want to make sure the scallops are as dry as possible so they will brown and caramelize properly. Season the scallops a small amount of salt on each side.

Place in the hot skillet and cook for 90 seconds, turning only once. Be careful not to overcook.

Drizzle the honey balsamic onto a serving plate in a zig zag pattern. This is easier if you place the balsamic drizzle into a squeeze bottle.

Spoon a line of the fennel, leek purée down the center of the plate.

Top the purée with a row of scallops evenly spaced.

Garnish with fennel fronds and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 28439% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 391mg 16%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 58g
Vitamin A 9% Vitamin C 14%
Calcium 23% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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