Maine Dayboat Scallops Recipe
spicy lamb sobrassada, citrus braised fennel, roasted shallots, fennel cream
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Ingredients
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For the Scallops
For the Sobrassada
For the Braised Fennel
For the Roasted Shallots
For the Fennel Cream
Method
Preparing Fennel and Shallots
- 1
Braised Fennel
In a pan, heat olive oil over medium heat. Add sliced fennel bulbs, citrus juice, vegetable broth, salt, and pepper. Cover and simmer for about 20 minutes until tender.
- 2
Roasting Shallots
Preheat the oven to 400°F (200°C). Toss shallots with olive oil and salt in a baking dish. Roast for 25-30 minutes until caramelized and tender.
Cooking Scallops and Sobrassada
- 3
- 4
Preparing Sobrassada
In the same skillet, add garlic and spicy lamb sobrassada. Cook for 2-3 minutes until fragrant. Stir in fresh parsley.
Making Fennel Cream
- 5
Fennel Cream
In a saucepan, heat heavy cream and bring to a simmer. Add chopped fennel fronds and salt to taste. Simmer for 5 minutes until slightly thickened.
Plating
- 6
Final Assembly
On a plate, place a bed of braised fennel, top with seared scallops, spoon over sobrassada mixture, and drizzle with fennel cream. Garnish with roasted shallots.
