0 0
Sea Scallops & Baby Fennel Provenal

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 large bunch of baby fennel or 1 fennel bulb
3/4 lb sea scallops
extra virgin olive oil
sea salt
2 garlic cloves, peeled and minced
1 cup white wine
black pepper, freshly ground
2 tablespoons parsley, fresh minced
1/2 lemon, juiced

Nutritional information

295.2
Calories
14 g
Calories From Fat
1.7 g
Total Fat
0.1 g
Saturated Fat
56.3 mg
Cholesterol
344.7 mg
Sodium
19.7 g
Carbs
5.1 g
Dietary Fiber
1.2 g
Sugars
30.8 g
Protein
428g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Sea Scallops & Baby Fennel Provenal

Features:
    Cuisine:

    This was a delicious appetizer! We, my friends and I had a small dinner party and I served this as
    appetizer.

    • 55 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Sea Scallops & Baby Fennel Provenal, From figsbaywine blogspot com Originally called for 1 good-sized glass white wine but wrote it as 1 cup Serves 2 as a main course or 4 as an appetizer , This was a delicious appetizer! We, my friends and I had a small dinner party and I served this as appetizer , From figsbaywine blogspot com Originally called for 1 good-sized glass white wine but wrote it as 1 cup Serves 2 as a main course or 4 as an appetizer


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Clean the Fennel Bulbs and Trim the Roots and the Tops. Reserve the Leaves For Soups, Pestos, and Anything Else That Might Benefit. If Using a Mature Bulb of Fennel, Slice It Thinly. Rinse the Scallops, Peel Off the Muscle or foot on Their Sides, and Pat Them Dry.

    2
    Done

    Heat a Large Saucepan Over Medium High Heat. Add a Glug of Extra Virgin Olive Oil and Then the Fennel. Sprinkle With Salt and Saut, Stirring Often, Until the Fennel's Slightly Translucent About 5 Minutes.

    3
    Done

    Remove the Fennel to a Plate and Refresh the Olive Oil in the Pan. Season the Scallops Generously on Both Sides With More Salt. Add to the Pan and Cook For 1 Minute Until Lightly Golden on the Edges. Turn the Scallops and Add the Minced Garlic. Cook For 1 More Minute, Moving the Garlic from Time to Time So It Doesnt Burn.

    4
    Done

    Return the Fennel to the Pan and Then Pour in the White Wine. Season With Black Pepper and Let Bubble For 1 2 More Minutes Until the Liquid Is Reduced by . Remove from the Heat, Sprinkle in the Parsley and Lemon Juice, and Swirl the Pan to Combine. Check the Seasoning With More Salt and Pepper If Necessary, and Serve Immediately.

    Avatar Of William Lee

    William Lee

    Breakfast boss whipping up hearty and satisfying morning meals with creative flair.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Grandpas Hungarian Kolacky
    previous
    Grandpas Hungarian Kolacky
    Polish Easter Sauce Sos Do Swieconego
    next
    Polish Easter Sauce Sos Do Swieconego
    Grandpas Hungarian Kolacky
    previous
    Grandpas Hungarian Kolacky
    Polish Easter Sauce Sos Do Swieconego
    next
    Polish Easter Sauce Sos Do Swieconego

    Add Your Comment

    sixteen − 3 =