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Sauteed Scallops With Fennel Compote In Curry Sauce


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  • 3 tablespoons butter
  • 3 fennel bulbs trimmed, thinly
  • sliced
  • 1 cup chicken stock (or canned low-salt chicken 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
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 24 sea scallops


Servings 6


Step 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.)

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.

Make Scallops: 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.

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

This recipe yields 6 servings as an appetizer.

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