Recipe adapted from Chef Jamie Lauren of San Francisco’s Absinthe Brasserie and Bar. Serves 4-6 as an appetizer.
INGREDIENTS
For the Fennel Puree:
3 heads fennel, chopped
1/4 cup olive oil
8 cloves garlic, roasted
1/4 cup prepared crème fraiche
Salt to taste
For the Salad:
2 heads fennel, shaved very thin
20 leaves mint, chiffonade
2 oranges, segmented & chopped
1 orange, juiced
1/2 cup Cerignola olives, sliced
1/4 cup lemon oil
Salt to taste
Fennel fronds, chopped
For the Scallops:
15 fresh scallops
METHOD
Fennel Puree:
1. Preheat a oven to 375
2. Place fennel in a roasting pan and drizzle with olive oil and salt; cover with foil and cook until soft, about 1 hour.
3. Place fennel into food processor & puree until smooth.Add garlic and crème fraiche; puree again.
4. Pass through a sieve to assure a smooth consistency; set aside and keep warm.
Salad:
1. Combine ingredients about 10 minutes before serving.
2. Season with orange juice and lemon oil; adjust seasoning with salt.
Scallops:
1. Drain and rinse scallops thoroughly, then pat dry with paper towels.
2. Season scallops with salt and pepper and toss lightly in oil.
3. Sear scallops until medium rare/medium—about 2 minutes on each side.
To Plate:
- Place the fennel puree in the center of the plate
- Top with scallops
- Top scallops with fennel salad
- Drizzle with a little lemon oil and serve
Recent Comments