AwesomeBites

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.
2
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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Fish Stock

2 fish carcasses (heads, fins, tails, skeleton)

2 quarts filtered water

1/2 onion, sliced

1 carrot, sliced

1 T butter

2 T vinegar or lemon juice

Saute the onions and carrots in butter. Add them to a stockpot along with the fish carcasses, water and vinegar or lemon juice. (Vinegar and lemon juice add acidity which helps pull nutrients from the bones into the stock and also gives it more flavor.) Bring everything to a boil, cover and reduce heat to simmer for 2-4 hours. The longer you cook it, the more rich the stock will be. The liquid will probably reduce by half, to about 1 quart. Remove the fish heads and strain the liquid into glass jars to store in the refrigerator for immediate use, or freeze.

Ingredients
2, 8oz. Salmon Filets
Salt and Pepper, freshly ground
5tbs Black Walnut Oil

Directions
Prepare each filet by rubbing with 1tbs black walnut oil, salt and black pepper. Bake 35-45 minutes at 375 degrees in medium glass baking dish with additional oil to keep from sticking. Can be grilled as well. Remove salmon from heat and finish each filet with additional 1tbs black walnut oil. Serve immediately.

2 cups fine grind white corn meal
1 tsp salt
1 ½ cups cold water (or enough to make a batter that can be spooned similar to pancake batter)
4 tblsp vegetable or canola oil

A note about the corn meal. You really need some fine ground white corn meal to make good corn pone. It’s not very easy to find outside of the South and in some of the more “metro” areas of the South it’s hard to find now. I can’t find it at all here in north Georgia, so I just make sure to get a couple of bags whenever I go back down to south Georgia. It’s very different from the standard yellow corn meal.

Preheat the oven to 475. Pour the vegetable or canola oil into a 9 or 10 inch cast iron skillet and place it into the oven while preheating.

When the oven is nearly up to temperature, mix the corn meal, salt and water. The batter should be slightly thicker than a pancake batter, but thin enough to pour.

Carefully remove the now hot pan from the oven and, working quickly, pour the batter into small rounds (3 or 4 inches across) in the hot oil. Spoon some of the hot fat on top of the batter.

Bake for about 15 minutes or until golden brown. Broil for the last 2 to 3 minutes, if needed, to make the corn pone extra golden and crispy around the edges.

Makes three pints:
1 1/2 to 2 pounds small, tender okra pods
3 cloves garlic, peeled
3 tsp. canning salt
3 tsp. dill seed
3/4 tsp. whole peppercorns
1 1/2 cups white vinegar
1 1/2 cups water

10 minute water bath