Signature's Pan Seared Diver Scallops and Braised Fennel in Orange Broth
A "signature" dish from Chef Andrew Weissman at Signature at the La Cantera Resort in San Antonio -- pan seared diver scallops finished with butter and an aromatic blend of garlic, rosemary and thyme.
Ingredients
Scallops:
- 4 scallops
- cooking oil
- Salt & Pepper
- 2 tablespoons butter
- 1 sprig thyme
- 1 clove minced garlic
Braised Fennel:
- 1 lbs. Fennel quartered, cored
- 1 quart orange juice
- 4 oz. butter
- 1 oz. Pernod
- 1 oz. Red Wine Vinegar
- sugar to taste
- Salt & Pepper to taste
- fresh dill to taste
Sauce:
- 1 cup fennel braising liquid
- Red Wine Vinegar to taste
- butter to taste
- Salt & Pepper to taste
Instructions
For the Scallops:
- Dry scallops and season with salt and pepper.
- Heat cooking oil in saute pan.
- Sear scallops until golden brown on each side.
- Finish scallops with butter, thyme and garlic.
For the Braised Fennel:
- Simmer all ingredients in a pan for about 45 minutes, or until soft.
- Reserve liquid for sauce.
For the Sauce:
- Reduce liquid and red wine vinegar.
- Finish with butter.
- Adjust seasonings.
To Assemble:
- Place scallops and braised fennel on plate and cover with sauce.
Notes
Recipe courtesy of Executive Chef Andrew Weissman, Signature at La Cantera.
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