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Searing not only keeps the scallops juicy, it also gives them a crisp texture.
Type of dish: Dinner
Equipment: Medium sized pot with lid, Skillet
For the fennel purée:
- 3 medium sized fennel bulbs, core removed and thinly sliced (save fennel sprigs for garnish)
- 1 small shallot, peeled and thinly sliced
- 1 fresh bay leaf
- 1/8 tsp salt to taste
- white pepper to taste
For the Scallops:
- ¾ lb large scallops (6 to 8 depending on size)
- ½ tsp coarse sea salt
- black pepper to taste
- ¼ tsp paprika powder
- 1 TB coconut oil
- 4 lemon wedges
- Place sliced fennel, shallot, bay leaf, salt and pepper in a pot with enough water to cover.
- Cook at a simmer for about 20 minutes until very tender.
- Drain well, remove bay leaf, return to pot, and purée with an immersion blender until smooth.
- With lid on, keep warm on a very low heat.
- Pat scallops dry with paper towels, and season with salt, pepper and paprika.
- Heat coconut oil in a skillet over a medium-high heat, add scallops and fry, turning once, until golden brown, about 3 minutes per side.
- Transfer to 2 plates, accompany with lemon wedges.
- Arrange fennel purée along side and garnish with fennel sprigs.
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