Sautéed scallops, braised fennel, orange butter and walnut pesto

Photo : Corinne A. Preteur
Lifestyle Vacations France
INGREDIENTS (8 servings)
4 large scallops per person
For fennels : 4 fennels medium size, olive oil, 5 juniper berries, 1/2 cup dry white wine, salt and pepper
For pesto : 40g walnuts, 40g parsley leaves, 4 tbsp walnut oil, 4 tbsp cold water, ground pepper, 2 pinches of fleur de sel
For orange butter : juice of 4 oranges, juice of 1 grapefruit, 200g unsalted butter, salt and ground pepper
Parchment paper.


DIRECTIONS
Walnut pesto : Mix all the ingredients except the salt in the food processor. When you get a smooth mixture, season with fleur de sel, and reserve in a bowl at room temperature.
Braised fennel : Cut and peel the fennels for removing the hard parts and the strings. Slice it thinly lenghtwise. In a pan, warm 2 tbsp olive oil, and add the fennel. Stir with a wooden spatula, season with salt and pepper, and add 5 crushed juniper berries. Cook for 5 minutes before pouring the white wine, cook over low heat until tender.
Preheat oven to 360°F (180°C). 
Cut 8 rectangles of parchment paper.
Spread a layer of fennel in the middle of the rectangle, place 3 raw scallops on top, season with salt and ground pepper. Top with a tsp of pesto. Wrap the paper carefully. Bake for 12 to 15 minutes depending on the scallops size.
Orange butter : Pour the fruits juices in a saucepan, and bring it to a simmering boil. Cook it over medium heat until you get 3/4 of the liquid. Remove from the stove. Dice the chilled butter. Incorporate it little by little in stirring constantly with a spatula over very low heat. You must get a thick consistency. Season with salt and ground pepper. Serve immediately.


PRESENTATION ON THE PLATE
Place the fennels and scallops in the center of each plate, and put the orange sauce around. Decorate with parsley leaves.

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