Recipe for scallops with candied fennel
A nice little aperitif, fragrant, quick to make yet refined, worth trying!
Ingredients · Servings 10
- 2 fennel
- 20 scallops
- 3 tablespoons of olive oil
- 2 tablespoons of pastis
- a little caraway seeds
Method · 11 min
- Cut the fennel, keeping only the heart and cut it into very small pieces.
- Sauté the fennel in 2 tablespoons of olive oil, quickly at first, then over very low heat until the pieces are caramelized. Season and keep warm.
- When ready to serve, sear the scallops in the remaining olive oil, then flambé them with pastis.
- Place a little candied fennel in small bowls, then two scallops and garnish with caraway seeds. Serve warm.
