Saturday, January 23, 2016


"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class."

~  Jeff Smith (The Frugal Gourmet)


Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce. From Kay Chun and Food & Wine)

2  Tbsp. extra-virgin olive oil
1  lb. sea scallops
Kosher salt
Freshly ground pepper
2  Tbsp. unsalted butter
1  medium fennel bulb - trimmed, halved, and thinly slices, fronds reserved for garnish
2  Tbsp. drained capers
2  Tbsp fresh lemon juice (*I also included lemon zest), plus lemon wedges for serving
2  Tbsp. chopped flat-leaf parsley

  • In large nonstick skillet (not a fan of non-stick, I use large stainless sauté pan), heat the olive oil. Season scallops with salt & pepper and cook over moderately high heat until golden brown on the bottom, 2 - 3 minutes. Turn scallops and cook until just opaque throughout, 2 -3 minutes longer. Transfer to a platter and keep warm.
  • Melt butter in skillet. Add sliced fennel and capers and cook over hight heat, stirring, until fennel is crisp-tender and lightly golden, 2 minutes. Stir in lemon juice (zest) and parsley and season with salt & pepper.
  • Spoon fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges. (Suggested pairing ... a bright Spanish white)

( Scallops with Fennel Grenobloise)


( Adapted from "Momofufu" by David Chang and Peter Meehan and tasted by the Chicago Tribune )

6 oz. ramen noodles or lo mein, rice noodles, or Shanghai thick noodles (I used brown rice noodles)
6  Tbsp. Ginger Scallion Sauce (recipe follows)
1/4  cup of any/all/none of the following: sliced bamboo shoots, quick-pickled cucumbers, roasted cauliflower or any other vegetables you have on hand (I omitted the veggies since the fennel was to be 'star of the show' veggie flavor ... )

Heap drained noodles in a bowl. Spoon on ginger sauce. Add a heap or two of vegetables, if you like and serve. (2-4 servings)

Ginger Scallion Sauce

Toss together 2  1/2 cups thinly sliced scallions (white and green from 2 bunches), 1/2 cup finely chopped fresh ginger, 1/4  cup grapeseed or other neutral oil, 1 1/2 tsp. light soy sauce, 3/4 tsp. sherry vinegar (I used champagne) and 3/4 tsp kosher salt. Let rest 15 minutes. Toss again. Makes 1 1/2 cups. Keeps nicely in the fridge, ready for noodle duty. 

(Ginger Scallion Noodles)

(Scallops with Fennel Grenobloise and Ginger Scallion Noodles)


Beth at PlantPostings said...

Yum! Your friends and family are so fortunate to have such a great cook around! I'm not a bit scallops fan, but these look delish!

joey said...

Thx Beth. My Mikey LOVES scallops! 2-3 are max for me but this was one of 'the bestest' recipes I have tried in a long time. The sweet crisp fennel and buttery lemon-caper sauce was a perfect companion for the scallops as was the spicy side of Ginger Scallion Noodles.