Seared Sea Scallops with a Roasted Fennel and Garlic Cream, and Salad of Shaved Fennel, Mint, Oranges, and Cerrigola Olives
Prep Time: About 2 Hours
Serves: 5-7
Directions:
FENNEL PUREE1. Preheat a convection oven to 375 degrees.2. Place the fennel into a hotel pan and drizzle with olive oil and salt.3. Cover with foil and cool until soft, about 1 hour.4. Place the fennel into the vita mix and puree until smooth.5. Add the garlic and crème fraiche and puree again.6. Adjust seasoning, if necessary.7. Pass through a chinoise to assure a smooth consistency.8. Reserve warm.
SALAD1. Combine ingredients about 10 minutes before serving.2. Season with orange juice and lemon oil.3. Adjust seasoning with salt.
TO SERVE1. Sear the scallops until medium rare – medium.2. Place the fennel puree in the center of the plate.3. Top with scallops.4. Top scallops with fennel salad.5. Drizzle with a little lemon oil and serve.
Prep Time: About 2 Hours
Serves: 5-7
Directions:
FENNEL PUREE1. Preheat a convection oven to 375 degrees.2. Place the fennel into a hotel pan and drizzle with olive oil and salt.3. Cover with foil and cool until soft, about 1 hour.4. Place the fennel into the vita mix and puree until smooth.5. Add the garlic and crème fraiche and puree again.6. Adjust seasoning, if necessary.7. Pass through a chinoise to assure a smooth consistency.8. Reserve warm.
SALAD1. Combine ingredients about 10 minutes before serving.2. Season with orange juice and lemon oil.3. Adjust seasoning with salt.
TO SERVE1. Sear the scallops until medium rare – medium.2. Place the fennel puree in the center of the plate.3. Top with scallops.4. Top scallops with fennel salad.5. Drizzle with a little lemon oil and serve.
FENNEL PUREE3 heads fennel, chopped1/4 cup olive oil8 cloves garlic, roasted1/4 cub crème fraichesalt to taste
SALAD2 heads fennel, shaved thin using a micro plane20 leaves mint, chiffonade2 oranges, segmented and chopped1 orange, juiced1/2 cup ceriggola olives, sliced thin1/4 cup lemon oilsalt to tastefennel fronds, chopped
SALAD2 heads fennel, shaved thin using a micro plane20 leaves mint, chiffonade2 oranges, segmented and chopped1 orange, juiced1/2 cup ceriggola olives, sliced thin1/4 cup lemon oilsalt to tastefennel fronds, chopped
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