Seafood: Curry-Dusted Scallops with Fennel-Apple Broth
By á-3151
Dredging the scallops in curry powder before searing them means the spices toast as the scallops cook. This one is a keeper!
Ingredients
- 1 medium fennel bulb, with some stalks and fronds
- 2 medium tart apples, divided
- 4 cups apple cider
- 2 medium shallots, sliced
- 12 large sea scallops, side muscle removed, patted dry
- Kosher salt, freshly ground pepper
- 2 1/2 teaspoons curry powder, divided
- 2 tablespoons olive oil, divided
- 1/2 teaspoon (or more) apple cider vinegar
- 1 tablespoon fresh chives, chopped
Details
Servings 4
Preparation time 15mins
Cooking time 50mins
Adapted from bonappetit.com
Preparation
Step 1
Set a fine-mesh sieve over a medium bowl. Trim stalks and fronds from fennel; place trimmings in a large heavy saucepan. Set bulb aside. Coarsely chop 1 apple with skin and core; place in saucepan. Add cider and shallots. Bring to a boil over high heat. Reduce heat to medium; simmer until liquid is reduced to about 2 1/4 cups when poured through sieve, 20 to 25 minutes. Discard solids in strainer.
Preheat oven to 250°F. Halve fennel through core; thinly slice crosswise. Peel, core, and cut remaining apple into 1/3-inch cubes.
Season scallops with salt and pepper. Place 2 teaspoons curry powder on a small plate. Dip flat sides of scallops in curry powder; place on a large plate.
Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Add scallops and cook until browned and just opaque in the center, about 2 minutes per side. Transfer to a small baking sheet; reserve skillet. Place scallops in oven to keep warm.
Add remaining 1 tablespoon oil, sliced fennel, and apple cubes to reserved skillet; sauté until beginning to soften, about 3 minutes. Add fennel-apple broth and remaining 1/2 tsp. curry powder. Increase heat and boil until mixture thickens slightly and measures 2 cups, about 10 minutes. Stir in 1/2 teaspoon vinegar. Season with salt, pepper, and more vinegar, if desired.
Divide broth mixture among shallow soup bowls. Add scallops; garnish with chives.
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