Sauteed Scallops with Fennel Compote in Curry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From Le-Bec-Fin in Philadelphia. Ingredients:
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 |
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 |
Directions:
1. Make compote: 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: 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.
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.
4. Rewarm fennel. Divide among 6 plates. Surround with scallops. Spoon sauce around scallops.
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