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Epicurious

Sauteed Scallops with Fennel Compote in Curry Sauce

4.7

(19)

From Le-Bec-Fin in Philadelphia.

Recipe information

  • Yield

    Serves 6 as an appetizer

Ingredients

For compote

3 tablespoons butter
3 fennel bulbs, trimmed, thinly sliced
1 cup chicken stock or canned low-salt broth
3 tablespoons sugar
3 tablespoons fresh lemon juice

For sauce

1 1/2-cups bottled clam juice
1/4 cup dry white wine
2 large mushrooms, sliced
1 large shallot, sliced
2 tablespoons dry vermouth
1 teaspoon curry powder
1/4 cup whipping cream
7 tablespoons butter
24 sea scallops

Preparation

  1. Make compote:

    Step 1

    Melt butter in large skillet over medium heat. Add fennel; sauté until tender, about 12 minutes. Add stock, sugar and lemon. Simmer until fennel is very tender and mixture is thick, stirring often, about 20 minutes. (Can be made 1 day ahead; chill.)

  2. Make sauce:

    Step 2

    Boil first 6 ingredients in medium saucepan until liquid is reduced to 3/4 cup, about 20 minutes. Add cream; boil until liquid is reduced to 3/4 cup, about 5 minutes. Strain sauce into small saucepan. Bring to simmer. Remove from heat. Gradually add 5 tablespoons butter, whisking just until melted. Season with salt and pepper.

    Step 3

    Melt remaining 2 tablespoon butter in heavy large skillet over high heat. Season scallops with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side.

    Step 4

    Rewarm fennel. Divide among 6 plates. Surround with scallops. Spoon sauce around scallops.

TagsScallopShellfishSeafoodFennelRoot VegetableVegetableMushroomMainDinnerNut FreeSauteBon Appétit
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