Braised Scallops with Fennel

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Here, the scallops are braised in a vegetable broth flavored with fennel stalks, and then the fennel bulb, cut into wedges and braised, is served as an accompaniment. The broth can be made ahead of time.


  • 1 fennel bulb, preferably with lots of stalks and fronds
  • ½ cup dry white wine
  • 1 teaspoon


Cut a few of the fronds off the fennel bulb and reserve for garnish. Cut the stalks into little pieces and put them into a pot with just enough water to cover. Cover the pot and simmer gently for 30 minutes, adding more water if needed to keep the fennel chunks covered.

Preheat the oven to 350°F.