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Seared scallops on caramelised fennel. Black garlic sauce.
Course:
Appetizer, Tapas
Cuisine:
Asian Inspired
Keyword:
balsamic, black garlic, fennel, scallops
Servings:
4
people
Author:
Steve Paris
Caramelised onions are great. Caramelised fennel is even better - the anise flavour coming through amongst that delicious sweetness. A black garlic and balsamic sauce tops the scallop, bringing some balancing sour and umami notes to that sweetness.
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Ingredients
Scallops and caramelized fennel
4
large scallops
2
large heads fennel
10
g
butter
2
Tbsp
olive oil
1
Pinch
of salt and pepper
Juice of half a lemon
Black Garlic Drizzle
1
Tbsp
balsamic vinegar
1 1/2
Tbsp
olive oil
1/2
Tbsp
liquid honey
1
Tbsp
water
1
Tbsp
lemon juice
3
cloves
black garlic
large, to make a 3/4 Tbsp when mashed
1/4
tsp
salt
1/2
tsp
freshly ground black pepper
Instructions
Scallops and caramelized fennel
Cut the top and bottom from the fennel. Cut in half to expose the hard core. Remove the core.
Dice the fennel into 2-3mm slices.
Heat a large skillet over a medium heat and add 10g butter and 1 Tbsp olive oil.
Add the fennel and cook until golden brown. Will take about 20 - 25 minutes.
Add the salt and pepper, squeeze over the lemon juice, toss, then remove from the pan.
Wipe the pan with a paper towel, bring the heat to high, then add the other Tbsp oil.
When the pan is smoking, add the scallops. Cook 2 minutes each side, then remove and drain on paper towels.
Black Garlic Drizzle
Combine all ingredients, except oil into a mini food processor or bowl.
Slowly drizzle in the oil while processing/whisking, until thickened.
Plating
Spoon some caramelized fennel on to a small plate, top with a scallop, then drizzle with the black garlic drizzle.
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