Sauteed Scallops With Fennel Compote In Curry Sauce
- FOR COMPOTE:
- 3 tablespoons butter
- 3 fennel bulbs trimmed, thinly
- 1 cup chicken stock (or canned low-salt chicken 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
- Salt to taste
- Freshly-ground black pepper to taste
- 24 sea scallops
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.