Ingredients
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1
-
3/4
-
-
-
2
-
1
-
-
2
-
1/2
-
-
-
-
-
-
Directions
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
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Steps
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1
Done
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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. |
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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. |
