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Scallops with Fennel Root
Course
Appetizer
Servings
2
People
Ingredients
1
pkg
Coleson’s Catch Scallops
thawed
1/2
c
Onion
diced
1/2
c
White Wine
1/4
c
Chicken Broth
1
c
Fennel Root
washed & sliced
1
c
Heavy Cream
Fennel Greens
chopped
Salt and Black Pepper
Parmesan cheese
1/4
c
Flour
2
Tbsp
Butter
Instructions
Dry the scallops with a paper towel. Season with salt and pepper. Dust with flour.
Melt butter in a large sauté pan until slightly brown.
Add scallops and saute until evenly coated.
Cook to desired doneness being careful not to overcook (should be slightly opaque in the center). Set them aside.
In another pan sauté the onion until clear.
Add the wine, chicken broth and fennel, simmer until liquid is almost gone.
Add cream, bring to a vigorous boil.
Lowe heat & simmer until it starts to thicken.
Add the scallops (only long enough to heat through).
Simmer for a minute or two.
Notes
Serve with pasta, rice, bulgur wheat or quinoa. Sprinkle chopped fennel green and Parmesan cheese.