3 fennel bulbs, trimmed and chopped, fronds reserved for garnish (for fennel puree) 1/2 cup pitted green olives, sliced thin (for fennel salad)
1/4 cup olive oil (for fennel puree) Juice of 1 orange (for fennel salad)
Salt (for fennel puree) 2 tablespoons lemon oil (for fennel salad)
8 cloves garlic, roasted (for fennel puree) Salt (for fennel salad)
1/4 cup creme fraiche (for fennel puree) 16 large sea scallops (about 1 pound)
3/4 to 1 1/2 cups chicken stock or water (for fennel puree) Salt and freshly ground black pepper (for sea scallops)
2 fennel bulbs, trimmed, fronds reserved for garnish (for fennel salad) 1 tablespoon olive oil (for sea scallops)
20 mint leaves, cut into chiffonade (for fennel salad) 2 tablespoons lemon oil (for finishing)
2 oranges, supremed and chopped (for fennel salad)
Yield: 4 Servings Shopping List:Add Recipe Recipe Added!View shopping list directionsPrep: 1 hour 30 min (90 mins) Total: Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1
FOR FENNEL PUREE: Preheat the oven to 375°F.
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Put the fennel in a roasting pan and drizzle with olive oil and salt. Cover the pan with aluminum foil and roast in the oven until soft, about 1 hour. Transfer the cooked fennel to a food processor and purée until smooth. Add the roasted garlic and crème fraîche and purée the mixture once again. Adjust the seasoning and add some water, if necessary. Pass the purée through a sieve to ensure a smooth consistency. Set aside and keep warm.
3
FOR FENNEL SALAD: With a mandoline, thinly slice the fennel bulbs and put the slices in a medium bowl. Add the mint, orange supremes, and olives. Mix in the orange juice and lemon oil, season with salt, and set aside.
4
FOR SCALLOPS: Remove the tough muscle from the side of each scallop, if necessary. Pat the scallops dry and season with salt and pepper. In a medium sauté pan or skillet, heat the olive oil over medium-high heat, then sear the scallops until golden brown and just opaque, about 1-2 minutes on each side.
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TO SERVE: Place a portion of the fennel purée in the center of each plate. Top with 4 scallops. Top the scallops with a serving of fennel salad. Drizzle with lemon oil and garnish with fennel fronds.
Read More http://www.ivillage.com/seared-scallops-fennel-cream/3-r-328113#ixzz1H4lDXZOF
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