Scallops w/Yogurt and Fennel

By LisaMK

This recipe comes from Food & Wine's April 2011 issue. Swiss chef Urs Bieri brings this recipe from Spain's Le Domaine Hotel in the arid Ribera del Duero plateau..

Ingredients

• 2 tbs evoo
• 2 fennel bulbs- cut into 8 wedges through core
• salt and fresh pepper
• 1 large shallot, minced
• 1 garlic clove, minced
• 1 thyme sprig
• pinch saffron threads
• 1/2 c vegetable stock (may try dry white wine or chix stock instead)
• 1 tbs canola oil
• 16 medium-sized scallops
• 1/4 c plain yogurt, season w/salt

Details

Servings 4
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

1. large skillet: heat 1 tbs of evoo. Add fennel, cut side down, season w/salt & pepper & cook over moderately high heat, turning once until browned on 2 sides, about 6 mins.
Add remaining 1 tbs evoo, shallot, garlic, thyme, and saffron & cook, stirring until shallot is soft, 1 min.
Add stock, cover & simmer over low heat, turning once, until fennel is tender, 12 mins.
Season w/ salt & pepper; discard thyme.
2. In another large skillet: heat oil. Season scallops w/salt & pepper & add to skillet.
Cook over high heat until browned outside, 1 minute per side.
3. Transfer fennel to plates. Serve salted yogurt on plate and place scallops on top.