Sea Scallops Baby Fennel Provençal Food

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SKEWERED SEA SCALLOPS WITH LEMON-FENNEL DRESSING

Steps:

• Heat grill to high.
• Whisk together the garlic, Pernod, olive oil, and salt and pepper, to taste, in a large baking dish. Add the scallops, turn to coat, cover and refrigerate for 20 minutes.
• Skewer 3 scallops onto 2 skewers so that the scallops lay flat. Season the scallops with salt and pepper on both sides and grill for about 2 minutes per side or until just cooked through. Transfer to a serving platter and immediately drizzle with the Lemon-Fennel Dressing. Serve with grilled lemons on the side.
• Whisk together the lemon juice, vinegar, mustard, and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified and then stir in the chopped fresh fennel tops.

FENNEL PROVENCAL

Steps:

• Fry the onions and garlic gently in the olive oil in a large saucepan.
• Add the chopped fennel and cook for approximately five minutes.
• Add the white wine, simmer for ten minutes.
• Add the chopped tomatoes and the herbs.
• Cover the pot and simmer for fifteen minutes.
• Remove lid and simmer further uncovered to thicken sauce if preferred.
• Just prior to serving add the lemon juice and salt and pepper to taste.
• May be served cold.

BAY SCALLOPS PROVENCAL

Steps:

• Heat the oil in a heavy skillet over medium heat. Add the onion and fennel and saute until it has softened and is just beginning to color. Stir in the garlic, saute until it barely turns gold, then add the tomatoes and wine.
• Season with salt and pepper, hot pepper flakes and thyme. Lower the heat to a slow simmer and cook 15 to 20 minutes, until the tomatoes have lost their raw taste and the sauce is smooth. If the sauce thickens too much, add a little additional wine.
• Increase the heat to medium, add the scallops and cook, stirring occasionally, until they are just barely cooked through, three to five minutes. The surface of the scallops will show some cracking. If the sauce has reduced too much, add a little more wine.
• Check seasonings, transfer to a serving dish or four plates and serve sprinkled with parsley.

BAY SCALLOPS PROVENçAL

Steps:

• Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high.
• Season the flour with some salt and pepper and toss the scallops in it. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
• Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so.
• Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish.
• Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.

SCALLOPS PROVENCALE

Steps:

• In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through.
• Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely.
• Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden.
• Add the tomato and the thyme and cook the mixture, stirring, for 1 minute.
• Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops provencale with the basil.

INA'S SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole.
• If you're using sea scallops, cut each one in 1/2 horizontally.
• Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
• Lower the heat to medium, and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3-4 minutes, total.
• Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley, and saute for 2 more minutes, tossing the seasonings with the scallops.
• Add the wine, cook for 1 minute, and taste for seasoning.
• Serve hot with a squeeze of lemon juice.

SEARED SCALLOPS WITH FENNEL

Steps:

• Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
• Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
• Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
• Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
• Return scallops, browned side up, and cook through, 2 to 3 minutes.
• Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
• Sprinkle scallops with reserved fennel fronds and serve with baguette slices.

PROVENCAL CHICKEN AND FENNEL

Steps:

• Cut each fennel bulb in half lengthwise through the base.
• Cut each half into 4 wedges.
• In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes.
• Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
• Reduce heat to medium low.
• Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them.
• Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
• Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
• Increase the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
• Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
• Serve and enjoy.

SEA SCALLOPS & BABY FENNEL PROVENçAL

Steps:

• 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.
• Heat a large saucepan over medium high heat. Add a glug of extra virgin olive oil and then the fennel. Sprinkle with salt and sauté, stirring often, until the fennel's slightly translucent - about 5 minutes.
• 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 doesn't burn.
• 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 ½. 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.