Braised Scallops with Fennel

Name: Braised Scallops with Fennel
Yield: Makes 4 Main-Course Servings or 6 First-Course Servings
Ingredients: Pepper; Salt, preferably fleur de sel; 4 tablespoons butter, cut into four 1-tablespoon slices; 16 large sea scallops for main courses, 18 small sea scallops, or 6 very large sea scallops for first courses; 1 teaspoon coriander seeds; ½ cup dry white wine; 1 fennel bulb, preferably with lots of stalks and fronds

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

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.

Ingredients

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

Starter
Fish course
Pescatarian
Gluten-free

Method

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.