Seared Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Fennel

   Slice the fennel bulb thinly and set aside.

2. 2

   Sear the Scallops

   Heat olive oil in a pan over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove the scallops from the pan and set aside.

3. 3

   Make the Bouillabaisse Reduction

   In the same pan, add butter and minced garlic. Sauté for about 1 minute. Then, add the bouillabaisse stock and bring to a simmer. Reduce the heat and let it simmer for about 10 minutes until slightly thickened.

4. 4

   Combine and Serve

   Add the seared scallops back into the pan with the bouillabaisse reduction. Toss in the sliced fennel and cook for an additional 2-3 minutes. Garnish with fresh parsley before serving.