Skip to main content
Epicurious
Bon Appétit

Sauteed Scallops with Fennel Compote in Curry Sauce

4.8

(20)

From Le-Bec-Fin in Philadelphia.

Recipe information

  • Yield

    Serves 6 as an appetizer

Ingredients

For compote

3 tablespoons butter
3 fennel bulbs, trimmed, thinly sliced
1 cup chicken stock or canned low-salt broth
3 tablespoons sugar
3 tablespoons fresh lemon juice

For sauce

1 1/2-cups bottled clam juice
1/4 cup dry white wine
2 large mushrooms, sliced
1 large shallot, sliced
2 tablespoons dry vermouth
1 teaspoon curry powder
1/4 cup whipping cream
7 tablespoons butter
24 sea scallops

Preparation

  1. Make compote:

    Step 1

    Melt butter in large skillet over medium heat. Add fennel; sauté until tender, about 12 minutes. Add stock, sugar and lemon. Simmer until fennel is very tender and mixture is thick, stirring often, about 20 minutes. (Can be made 1 day ahead; chill.)

  2. Make sauce:

    Step 2

    Boil first 6 ingredients in medium saucepan until liquid is reduced to 3/4 cup, about 20 minutes. Add cream; boil until liquid is reduced to 3/4 cup, about 5 minutes. Strain sauce into small saucepan. Bring to simmer. Remove from heat. Gradually add 5 tablespoons butter, whisking just until melted. Season with salt and pepper.

    Step 3

    Melt remaining 2 tablespoon butter in heavy large skillet over high heat. Season scallops with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side.

    Step 4

    Rewarm fennel. Divide among 6 plates. Surround with scallops. Spoon sauce around scallops.

TagsScallopShellfishSeafoodFennelRoot VegetableVegetableMushroomMainDinnerNut FreeSauteBon Appétit
Read More
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Shrimp Fajitas
Sizzling shrimp fajitas at home—in one pan and under 30 minutes.
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.