Pan-Seared Scallops with Fennel Puree
Because scallops have a high moisture content, the risk in preparing them is that they will release their liquid in the pan and steam instead of sear. They also become tough and rubbery if overcooked. The trick is to heat the pan and oil sufficiently so the scallops brown quickly, without overcooking. Swirling the oil to completely coat the pan is crucial, as the heated oil will provide a slick surface that will prevent the scallops from sticking, but you should give the pan a good, strong jerk as soon as the scallops have been added, just in case. Succulent, sweet scallops have an affinity for anise-flavored fennel, and they look lovely resting on pools of silky fennel puree.
Recipe information
Yield
Serves 12 as an hors d¿oeuvre
Ingredients
Preparation
Step 1
Sear scallops If necessary, remove the small, tough muscle (called the adductor) found on the side of the scallops (often the fishmonger will have removed it), then slice each scallop in half horizontally so that you have twelve pieces. Heat a large skillet over high heat. Season scallops on both sides with salt. When pan is hot, add enough oil to coat bottom of pan (about 1 tablespoon), and swirl to coat evenly. Working in batches to avoid crowding pan, add scallops and quickly jerk the pan to keep them from sticking. Sear until lightly golden, about 45 seconds; with an offset spatula, turn over and cook until opaque throughout, about 30 seconds more (be careful not to turn too soon or the scallops may tear). Transfer to a plate lined with paper towels and cover to keep warm (if necessary). Repeat with more oil and remaining scallops.
Step 2
Serve Heat fennel puree in a small saucepan over medium heat until warm. Spoon 1 tablespoon puree onto each of 12 small plates and top with a scallop slice. Garnish with fennel fronds, and serve.
