Sauteed Scallops with Fennel Compote in Curry Sauce Recipe

Sauteed Scallops with Fennel Compote in Curry Sauce Recipe

  • 3 tablespoons butter
  • 3 fennel bulbs, trimmed, thinly sliced
  • 1 cup chicken stock or canned low-salt broth
  • 3 tablespoons sugar
  • 3 tablespoons fresh lemon juice
  • 1 1/2-cups bottled clam juice
  • 1/4 cup dry white wine
  • 2 large mushrooms, sliced
  • 1 large shallot, sliced
  • 2 tablespoons dry vermouth
  • 1 teaspoon curry powder
  • 1/4 cup whipping cream
  • 7 tablespoons butter
  • 24 sea scallops
  1. Melt butter in large skillet over medium heat. Add fennel; sauté until tender, about 12 minutes. Add stock, sugar and lemon. Simmer until fennel is very tender and mixture is thick, stirring often, about 20 minutes. (Can be made 1 day ahead; chill.)
  2. Boil first 6 ingredients in medium saucepan until liquid is reduced to 3/4 cup, about 20 minutes. Add cream; boil until liquid is reduced to 3/4 cup, about 5 minutes. Strain sauce into small saucepan. Bring to simmer. Remove from heat. Gradually add 5 tablespoons butter, whisking just until melted. Season with salt and pepper.
  3. Melt remaining 2 tablespoon butter in heavy large skillet over high heat. Season scallops with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side.
  4. Rewarm fennel. Divide among 6 plates. Surround with scallops. Spoon sauce around scallops.
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