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 for a simple, comforting meal.
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
Feel free to substitute the sake with your favorite white wine or to omit altogether if that is your preference.When selecting scallops, opt for dry-packed sea scallops. Dry-packed sea scallops are shipped packed on ice. Avoid scallops that have been packed in a solution with phosphate (also known as wet-packed) to preserve the scallop's shelf-life.