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Fennel Tarte Tatin with Pan-Fried Scallops and Sauternes Beurre Blanc
Savory fennel tarte tatin topped with pan-fried scallops and a rich Sauternes wine butter sauce.
French Cuisine
Seafood
Gourmet
Scallops
Puff Pastry
Estimated Nutrition
Calories
1271.2
kcal / serving
2542.4 kcal total
Carbs
69.4
g
per serving
138.8 g total
Fat
97.4
g
per serving
194.8 g total
Protein
29.3
g
per serving
58.6 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
75
g
Caster Sugar
200
g
Puff Pastry
Ready-made, rolled to 5mm thick
Dairy
20
g
Butter
For tarte tatin base
150
g
Butter
Chilled, cut into pieces for beurre blanc
25
g
Butter
For frying scallops
Fruits
1
piece
Orange
Juice only
Liquids
75
ml
Vegetable Stock
50
ml
Water
For simmering fennel
55
ml
Water
For coral purée
90
ml
Sauternes Wine
NutsSeeds
2
sprig
Thyme
Fresh
1
unit
Salt
To taste
1
unit
Black Pepper
Freshly ground, to taste
Seafood
3
piece
Scallop Coral
From 3 scallops
6
piece
Scallops
Hand-dived, shells removed
Vegetables
1
piece
Fennel
1cm thick slices, top fronds reserved for garnish
2
piece
Shallot
Finely chopped
Method
1
Preheat the oven to 200°C.
2
Simmer fennel slices in stock, orange juice, water, and thyme for five minutes until tender, then drain and dry.
3
Caramelise the sugar in two blini pans, then stir in 20g of butter and add the fennel.
4
Place pastry circles over the fennel and tuck in the edges.
5
Bake the tarts for 10-12 minutes until the pastry is golden.
6
Blend three scallop corals with 55ml of water until smooth.
7
Simmer shallots, coral purée, and Sauternes wine until reduced by half.
8
Whisk in 150g of chilled butter gradually and season.
9
Sear the scallops in foaming butter for 1-2 minutes per side.
10
Invert tarts onto plates, top with scallops and sauce, then garnish with fennel fronds.