Serving: Serves 6 as an appetizer
Ingredients
• 3 tbsps. butter
• 3 fennel bulbs, trimmed, thinly sliced
• 1 cup chicken stock or canned low-salt broth
• 3 tbsps. sugar
• 3 tbsps. fresh lemon juice
• 1 1/2-cups bottled clam juice
• 1/4 cup dry white wine
• 2 large mushrooms, sliced
• 1 large shallot, sliced
• 2 tbsps. dry vermouth
• 1 tsp. curry powder
• 1/4 cup whipping cream
• 7 tbsps. butter
• 24 sea scallops
Direction
• Make compote: In large skillet, melt butter over medium heat. Put in fennel;
sauté for about 12 minutes until tender. Pour in lemon, sugar and stock. Let
simmer for about 20 minutes until the mixture is thick and the fennel is very
tender, stirring frequently. (Can be made a day in advance; chill.)
• Make sauce: In medium saucepan, boil the first 6 ingredients for about 20
minutes until the liquid is decreased to 3/4 cup. Put in cream; boil for about 5
minutes until the liquid is decreased to 3/4 cup. Strain the sauce into a small
saucepan. Bring it to simmer. Take away from heat. Slowly put in 5 tbsps. of
butter, stirring just until the butter is melted. Add pepper and salt to season.
• In heavy large skillet, melt the rest 2 tbsps. of butter over high heat. Use salt
and pepper to season scallops. Put into skillet and sauté for about 3 minutes
on each side until heated through.
• Reheat the fennel. Distribute among 6 plates. Arrange scallops around the
fennel. Pour the sauce around scallops.
Nutrition Information
• Calories: 367
• Total Carbohydrate: 22 g
• Cholesterol: 86 mg
• Total Fat: 23 g
• Fiber: 4 g
• Protein: 18 g
• Sodium: 845 mg
• Saturated Fat: 14 g