Sauteed Scallops With Fennel Compote In Curry Sauce

Sauteed Scallops With Fennel Compote In Curry Sauce
Sauteed Scallops With Fennel Compote In Curry Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • FOR COMPOTE:

  • 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

  • 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

  • SCALLOPS:

  • 24

    sea scallops

Directions

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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