Seared Scallops

Ingredients

Yield:

2

• • 3-u/10 scallops per person
  • 1 DZ Mussels
  • 1 Shallot, sliced
  • 2 Stalks Fennel
  • 1 C White Wine
  • 1 C Water
  • 1 ½ t Saffron
  • 2 Cloves Garlic, smashed
  • Assorted Colorful Cauliflower
  • Baby Zucchini cut in different shapes
  • Zucchini & Squash Ribbons
  • Sea Cress

Preparation

Difficulty:

Medium

Time:

25 Minutes

Total Time:

 

1. 1. Sauté shallots, smashed garlic, sliced fennel stalks for 2 minutes, add mussels and continue sauté for another minute, add white wine, water, saffron and bay leaves. Cover and allow to simmer for 15 minutes, strain through a fine mesh sieve. Reserve mussels for dish. Keep broth warm.
   2. Sear scallops and baste in butter, blanch vegetables by dipping in hot water, toss with butter and salt, cauliflower will take 3 to 4 minutes, squash ribbons take 15 seconds.