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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat 1 T oil in large skillet over high heat. Add quartered fennel, cut
sides down, and cook until brown, about 2 minutes per side. Reduce heat to
medium. Add broth; cover and cook until fennel is tender, about 15
minutes. Season with salt and pepper. Drain; return fennel to skillet.
Whisk lemon juice and 1 T olive oil in bowl. Add apple, sliced fennel,
raisins, and chives; toss to combine. Season salad with salt and pepper.
Sprinkle scallops with salt and pepper. Heat 1 T oil in another large
skillet over high heat. Add scallps; cook until just opaque in center,
about 2 minutes per side.
Meanwhile, rewarm braised fennel. Arrange braised fennel and scallops on 4
plates; top with salad.
Variation: Serve over celery root puree. Garnish with fennel fronds.
Contributor: T. Cook's restaurant
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