The Shedd Aquarium’s December Fish of the Month recipe is for Seared scallops with braised fennel, apple and leaks. In the video above, Sustainable Seafood Educator Brooke Havlik demonstrates how to make this starter dish.
8 to 10 farmed scallops
Salt and black pepper, to taste
2 tablespoons butter
1 fennel bulb, thinly sliced
1 apple, thinly sliced
1 leek, quartered and sliced (white part only)
1/4 cup dry white wine
1/4 cup vegetable broth
1/8 teaspoon red pepper flakes
Fennel fronds for garnish
Season scallops lightly with salt and black pepper.
Heat 1 tablespoon of butter in a skillet over medium-high heat.
Sear scallops 2 to 3 minutes per side. Remove from pan and cover.
In a heavy skillet, heat remaining butter over medium-low heat. Sauté fennel, apple and leeks, seasoning with a pinch of salt and pepper. Stir frequently until fennel is transparent (about six minutes).
Add wine to the pan; allow alcohol to cook off for about a minute.
Add broth and red pepper flakes; bring sauce to a simmer. Stir in butter and adjust seasonings with salt and pepper.
Add scallops to pan to warm. Serve immediately.