I love combining fruit with seafood and this recipe is a winter favorite. It is savory, sweet and light. And it offers a unique way to take advantage of the in-season, ubiquitous granny smith apples. The restaurant that originated this recipe pairs it with pureed celery root which is what I have done here. Delicious.
Scallops With Braised Fennel And Fennel-Apple Salad
3 T olive oil
2 medium fennel bulbs quartered lengthwise, reserve 2 pinches of the fronds
1 c vegetable broth
2 T fresh lemon juice
1 Granny Smith apple. peeled and cut into matchsticks
1/2 c thinly sliced fennel bulb (I use the largest size of a box grater)
1/4 c raisins
1 T fresh chives, chopped
8 large sea scallops
Heat 1 T olive oil in a large skillet over high heat. Add quartered fennel, cut sides down and cook until brown, about 2 minutes. Flip them over and brown the other side. Reduce heat to medium. Add broth; cover and cook until fennel is tender, about 15 minutes. Season with salt and pepper. Drain and return fennel to skillet.
Whisk lemon juice and 1 T olive oil in a 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 scallops and cook until just opaque in center, about 2 minutes per side.
Meanwhile, rewarm braised fennel. Arrange braised fennel and scallops on 2 plates; top with salad. Garnish with fronds.
Serves 2 as an entree and 4 as an appetizer.
Source: Adapted from T. Cook's