Scallops with fennel purée & burnt butter sauce. | TASTY | EASY | DELICIOUS | FOOD

INGREDIENTS 1 hour 30mins

• 12 large scallops, roe removed
• chervil and fennel fronds, to garnish

Fennel Puree

• 350g fennel, thinly sliced, fronds reserved for garnish
• 300ml thickened cream

Burnt Butter Sauce

• 125g butter
• ¼ cup sage leaves
• 1 tsp finely grated lemon zest
• 3 tsp lemon juice

METHOD

Step 1
To make fennel purée, place fennel and cream in a saucepan over low heat. Season. Simmer, covered,
for about 20 minutes or until very soft. Drain and reserve cream. Blend fennel until smooth. Add
enough cream to form a soft purée. Strain through a fine sieve. Adjust seasoning.

Step 2
To make sauce, melt butter in a small saucepan over medium-low heat. Cook for about 3-4 minutes or
until it just starts to turn light brown. Add sage and zest and cook until golden brown. Add lemon
juice. Strain. Season.

Step 3
To cook scallops, heat oil in a frying pan over high heat. Season scallops all over and cook scallops for
about 30 seconds on each side or until caramelised and almost cooked through.

Step 4
To assemble, arrange purée, pasta rounds and scallops in a bowl. Drizzle with burnt butter sauce.
Garnish with chervil and fennel fronds