Scallops with saffron sauce

Ingredients

• 1 baby fennel
• 2 tbsp olive oil
• 100 ml Vegetable broth
• 1 splash vermouth (e.g., Noilly Prat)
• 1 tsp ground saffron
• 1 untreated lemon
• 0.25 tsp cornstarch
• Salt
• a pinch sugar
• black pepper (freshly ground)
• 4 scallops (pre‑shucked)
• lemon thyme for garnish

Instructions

1. 1.

   Wash, trim and halve the fennel; slice or julienne into thin strips. In a small pot heat 1 tbsp oil and sauté briefly. Deglaze with broth and vermouth, bring to a boil, then add saffron. Wash lemon hot, zest, dry, and juice. Mix juice with cornstarch to thicken sauce slightly. Add zest and season the sauce with salt, sugar, and pepper.

2. 2.

   Rinse scallops, pat dry, and season with salt and pepper. In a hot grill pan with remaining oil, sear each side for about 1 minute until golden brown.

3. 3.

   Arrange scallops on cleaned shell halves as desired, pour sauce over them, and serve garnished with lemon thyme.