SCALLOP, FENNEL CRUSTED

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We served this as one of our small plates with wine.

Ingredients:

  • 3 tablespoons EVOOa

  • 8 each sea scallops
  • 1/2 teaspoon sea salt
  • 1 teaspoon fennel pollen

Method:

Place EVOO in large prehated saute pan. Meanwhile, season scallops with sea salt, black pepper and fennel pollen. Place scallops in heated oil and sear, both sides, being careful to brown but not over cook. Serve medium rare–a little soft in the middle.






TO RECIPES

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