Pan Seared Scallops with Fennel and Leeks
Pan Seared Scallops with Fennel and Leeks – seared scallops are served on a bed of fennel & leeks braised in a sake-infused sauce. Add some crusty bread to make a meal out of it!
Pan Seared Scallops with Fennel and Leeks – seared scallops are served on a bed of fennel & leeks braised in a sake-infused sauce. Serve it with crusty bread for a simple, cozy meal!
Note: This post was originally published on January 7, 2011. The recipe has been updated from the archives.
I hope you enjoy this favorite from my kitchen.
Have you ever visited a restaurant or an event and encountered a dish you want to recreate in your own kitchen? Where you immediately think, How can I get my hands on the recipe? Indeed, the jackpot in this situation is where you can meet the chef, and they generously give you the recipe.
In most cases, however, we are faced with our senses conducting culinary detective work. Your tastebuds go on overdrive, trying to parcel out ingredients and seasonings. Sometimes the menu description helps. When you return to your kitchen and set upon recreating the dish, if you happen to capture the essence of the original dish, it is bliss!
I attended the Foodbuzz Blogger Festival in November 2010, and one of the most memorable dishes from the Grand Dinner was the Pan Seared Scallops with Bonny Doon Vineyard Verjus Beurre Blanc. What impressed me most was the perfect preparation. Scallops can be challenging to execute as it is – preparing them perfectly for over 300 guests was commendable. The sauce was silky and refined, setting off the impeccable sear.
How to Make Pan Seared Scallops with Sake, Braised Fennel, and Leeks
Inspired by this dish, I went back to my kitchen. I made pan-seared scallops cooked in sake and served on a bed of braised fennel and leeks. The surprise for me was how simple it was to capture the flavors! You can easily make the sauce ahead of time. With scallops taking little time to sear, it makes for a lovely dish to prepare when entertaining, perfect as an appetizer. Or make a larger serving, grab some crusty bread, and make a meal out of it!
How to Make Pan Seared Scallops with Sake, Braised Fennel, and Leeks
- Sauté the Fennel and Leeks
In a non-stick skillet, heat 1 tablespoon of olive oil over medium-low heat. Sauté the fennel and leeks, seasoning with a pinch of salt and pepper, stirring frequently, until the fennel is transparent.
- Add Sake, Chicken Broth, and Butter
Add the sake to the pan, and allow the alcohol to cook off for about a minute.
Stir in the chicken broth and bring the sauce to a simmer. Add in butter, and season to taste with salt and pepper. - Transfer to a serving bowl
Transfer the fennel and leeks to a serving bowl.
- Sear the scallops
Wipe out your skillet with a paper towel. Place a large non-stick skillet over medium-high heat, and heat the remaining tablespoon of olive oil. Working in batches if necessary, lightly season the scallops with salt and pepper, and sear for about 2 minutes, or until golden brown on one side.
- Flip the scallops
Flip the scallops and cook for about 2-3 minutes more, until the other side is also golden brown.
- Plate and serve
Transfer the seared scallops, placing them on the bed of fennel, leeks and sauce. Serve immediately with crusty bread for serving.
More Scallop Recipes
Pan Seared Scallops with Warm Asparagus, Kale, and Tangerine Salad
Cilantro Pea Purée with Seared Scallops
Seared Scallops with Citrus Salsa
Pan Seared Scallops with Fennel and Leeks
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1 fennel bulb cut in half, then sliced very thinly crosswise
- 1 leek quartered and sliced, white part only
- 1/8 cup sake see notes below
- 1/4 cup chicken broth
- 2-3 tablespoons unsalted butter
- 8 large sea scallops patted dry, see notes below
- kosher salt
- black pepper freshly ground
Instructions
- In a non-stick skillet, heat 1 tablespoon of olive oil over medium-low heat. Sauté the fennel and leeks, seasoning with a pinch of salt and pepper, stirring frequently, until the fennel is transparent.
- Add the sake to the pan, and allow the alcohol to cook off for about a minute.
- Stir in the chicken broth and bring the sauce to a simmer. Add in butter, and season to taste with salt and pepper. Transfer the fennel and leeks to a serving bowl.
- Wipe out your skillet with a paper towel. Place a large non-stick skillet over medium-high heat, and heat the remaining tablespoon of olive oil. Working in batches if necessary, lightly season the scallops with salt and pepper, and sear for about 2 minutes, or until golden brown on one side. Flip the scallops and cook for about 2-3 minutes more, until the other side is also golden brown. Transfer the seared scallops, placing them on the bed of fennel, leeks and sauce.
- Serve immediately with crusty bread for serving.
Notes
Nutrition
Comments
COOKBOOK
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of the site is extremely good.
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.’
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This is a must try!! Thanks so much for sharing!!
fennel and sea food is a match made in heaven! these scallops look perfectly seared.
I think I could eat the fennel and leeks by themselves…they look and sound so delicious! Your scallops look amazing, perfectly browned!
Liren – if a dish is that memorable, one must make it! This looks stunning…. just the caramelization alone has me licking my lips. I love the presentation. Simple. Yum!
I could taste the fennel and the leeks just by looking at your photograph, Liren. I usually sear my scallops in butter and serve it with crusty bread. I’d have to try it with the fennel and leeks. Thank you for sharing!
Mmm, buttery scallops and bread. Simple and satisfying!
Love scallops and I never cook them at home..you have inspired me !! I will try your recipe for sure!!
Oh good, Cheryl! Let me know how you like it :)