Fennel Seared Scallops on Creamy fennel and rosemary pasta
2 scallops per person (large dry scallops are available at Gimli Fish)*
ground fennel
butter
drizzle olive oil
salt and pepper
1-2 shallots, sliced
1 tbs butter (Notre Dame Butter)
drizzle olive oil
1/2 - 1 cup cream, depending on amounts
1/2 cup (+) white wine
splash Pernod or Ouzo
salt and pepper, to tastes
Prepare sauce by sautéing shallots in butter and olive oil. When soft, add the cream, wine, Pernod and season, to tastes.
To
sear scallops: dry scallops off on a paper towel and dip in seasoned
ground fennel. Bring a pan to medium-high heat with butter and olive
oil, to prevent burning. Brown (sear) scallops on both sides when ready
to serve immediately.
*Dry
scallops are an excellent quality scallop as they have not been
injected with a type of saline preservative. Dry are preferable as they
can brown, whereas the wet scallops won't.
Enjoy!
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