Sea Scallops Baby Fennel Provenal
Elevate your seafood dining experience with the luxurious "Sea Scallops Baby Fennel Provençal," a flavorful dish inspired by the fresh, vibrant tastes of Southern France. In this recipe, tender sea scallops are perfectly seared to a golden-brown crust and paired with delicate baby fennel, sweet burst-in-your-mouth cherry tomatoes, and a fragrant Provençal-inspired sauce enriched with garlic, shallots, Herbes de Provence, and dry white wine. The fennel is first sautéed to bring out its natural sweetness, then simmered to perfection in a zesty broth alongside the scallops for a harmonious blend of tender textures and bold flavors. Bright notes of lemon juice and fresh parsley complete this elegant, one-pan entrée, making it perfect for a romantic dinner or a stunning centerpiece for entertaining. Ready in just 40 minutes, this recipe combines gourmet flair with approachable simplicity, offering a feast for both the eyes and the palate. Serve it hot with crusty bread or a light salad to soak up every drop of the vibrant sauce!
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Ingredients
- 12 pieces Sea scallops
- 4 Baby fennel bulbs
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 Garlic cloves, minced
- 1 Shallot, finely chopped
- 1.5 cups Cherry tomatoes, halved
- 1 cup Dry white wine
- 0.5 cup Chicken or vegetable stock
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Herbes de Provence
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
Rinse and pat dry the sea scallops. Trim the muscle from the side of each scallop if necessary.
Step 2
Slice the baby fennel bulbs into quarters lengthwise, removing any tough outer layers but keeping the core intact so they hold together during cooking.
Step 3
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the baby fennel quarters and sauté for 3-4 minutes until they begin to soften and lightly brown. Remove from the pan and set aside.
Step 4
In the same pan, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the minced garlic and chopped shallot. Cook for 1-2 minutes until fragrant and softened.
Step 5
Add the halved cherry tomatoes to the pan and cook for 3-4 minutes until they begin to break down. Stir in the white wine, stock, fresh thyme, Herbes de Provence, salt, and black pepper. Bring the mixture to a simmer and let it cook for 5 minutes to reduce slightly.
Step 6
Return the baby fennel to the pan and let it cook in the sauce for another 5 minutes, or until tender.
Step 7
Meanwhile, heat a non-stick skillet over medium-high heat. Lightly season the scallops with salt and pepper. Sear them in the hot skillet for 1-2 minutes per side until they develop a golden-brown crust. Avoid overcrowding the pan; sear in batches if necessary.
Step 8
Once the scallops are seared, transfer them to the sauce with the baby fennel. Gently spoon some sauce over the scallops and let them warm in the pan for 1-2 minutes.
Step 9
Finish the dish by stirring in the fresh lemon juice and sprinkling with chopped parsley.
Step 10
Serve hot, garnished with additional parsley if desired, and enjoy!
Nutrition Facts
| Serving size | (1443.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1269.8 |
| Total Fat 58.7g | 0% |
| Saturated Fat 14.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 178.6mg | 0% |
| Sodium 5431.2mg | 0% |
| Total Carbohydrate 70.3g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 25.2g | |
| Protein 82.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 331.1mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 3689.5mg | 0% |
Source of Calories