Pan Seared Scallops with Fennel
Source of Recipe
fooddownunder.com
List of Ingredients
2 1/2 to 3 oz scallops
1/8 tsp lemon pepper or Mrs. Dash
1 oz Pernod an anise flavored aperitif
1/4 cup fennel julienned
1 clove garlic minced
1/4 cup red and yellow bell pepper julienned
4 oz orange juice--off plan
1 tbl cornstarch slurry (mix with water) -- off plan ingredient
1/2 lemon fresh
1 tbl fresh herbs (your choice) chopped
4 oz rice pasta
1 qt water for cooking pasta
1 tbl tomatoes diced
1 tbl green onions slicedRecipe
* Season scallops with lemon pepper or Mrs. Dash seasoning and put to the side.
Lightly coat saute pan with olive oil (or use cooking spray), put over heat, and once hot sear off the scallops that have been seasoned. Cook the scallops until golden brown, on both sides. Remove the scallops from the pan and place on a small baking dish or pan.
Place it in the oven at 350 degrees F. for about 5 minutes or until the scallops are firm. The scallops should be cooked medium-rare for the best flavor and texture.
In the same saute pan used to sear the scallops add and saute the fennel, peppers, and garlic until fennel becomes tender. Add Pernod and deglaze. Add orange juice and squeeze the juice from the half of a fresh lemon. Add cornstarch slurry (for a thick sauce), until desired consistency.
Meanwhile, cook pasta in boiling water, until al dente (about 5 minutes). remove the pasta from the water and strain. Arrange pasta on a plate and top with scallops and vegetables. Garnish with fresh herbs, tomatoes, and green onions.
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