- 6 large sea scallops
- coarse salt
- sunflower or other neutral oil
- 2 medium fennel bulbs, trimmed & chopped into 1-inch pieces
- 3 coups whole milk (or, enough to just cover the fennel)
- 2 tbsp butter
- ground black pepper
For the scallops: follow the recipe for "Perfectly Seared Scallops" in my seafood section.
For the puree:
- In a small pot, combine chopped fennel & milk & bring to just under a boil over high heat, then immediately reduce to a simmer.
- Cover & cook until fennel is completely tender (it should not offer any resistance when pierced waith the tip of a knife) but not falling apart, 20-25 minutes.
- Drain in a sieve, reserving liquid.
- Cimbine fennel and 1/4 cup reserved liquid ina blender & blend on high speed until smooth, about 4 minutes. Add more liquid a teaspoon at a time as necessary to keep the blending running smoothly.
- Transfer to a fine sieve set over a large bowl or measuring cup and press with a rubber spatula to extract as much puree as possible. Make sure you do this step well or you will have runny puree and it doesn't work as well.
- Discard remaining solids & rinse sieve thoroughly. Return puree to the sieve and set ovaer a bowl to drain for 1.5 hours longer. Yes, 1.5 hours longer. Again, I skipped this step and paid for it.
- Transfer to a saucepan and cook over medium heat until warmed through. Stir in butter.
- Spoon 1 tbsp puree onto each plate and top with a scallop slice. Garnish with fennel fronds and serve.