Golden Brown Seared Scallops
The golden brown seared scallops with fennel‑onion vegetable from Spoonsparrow turn dinner into a gourmet experience!
Ingredients
- 50 g parsley root (1 parsley root)
- 50 g onions (1 onion)
- 1 tbsp sprouting oil
- 2 fennel bulbs
- Salt
- 6 scallops (ready‑to‑cook)
- Pepper
- 50 ml whipping cream
Instructions
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1.
Peel the parsley root and onion, then slice each thinly on a mandoline.
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2.
Heat ½ Tbsp oil in a pot. Sauté the parsley root and onion until fragrant. Cover and steam over medium heat for 3 minutes.
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3.
Meanwhile wash and trim the fennel. Set aside the fronds and slice the bulb thinly on a mandoline.
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4.
Add the fennel to the pot with the other vegetables, lightly salt, add 100 ml water, cover and steam over medium heat for about 7 minutes.
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5.
While the fennel cooks, rinse the scallops and pat them dry with paper towels.
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6.
Heat the remaining oil in a skillet. Quickly sear the scallops on both sides over high heat, season with salt and pepper, then reduce to low heat and cook for about 2 minutes. Finish by covering and letting rest on a turned‑off burner for 1–2 minutes.
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7.
Add cream to the vegetables, bring to a boil, and season with salt and pepper. Plate the scallops over the vegetable mixture and sprinkle fennel fronds on top.
