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Scallop Fricassée with Fennel and Curried Cream
Pan-seared scallops served in a shell with a decadent fennel, potato, and curried cream sauce.
Seafood
Fennel
Gourmet
French
Scallops
Curry
Estimated Nutrition
Calories
512.4
kcal / serving
512.4 kcal total
Carbs
18.2
g
per serving
18.2 g total
Fat
42.6
g
per serving
42.6 g total
Protein
14.8
g
per serving
14.8 g total
Cook Time
15
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
15
g
Butter
1 tbsp for the sauce
30
ml
Double Cream
2 tbsp
15
g
Butter
1 tbsp for the scallops
Liquids
30
ml
White Wine
dry
NutsSeeds
1.25
g
Curry Powder
¼ tsp
1
sprig
Dill
fresh, to garnish
Seafood
2
piece
Scallops
trimmed, shells removed
Vegetables
0.5
piece
Shallot
finely chopped
1
piece
Potato
new potato, chopped
0.25
bulb
Fennel
finely sliced
Method
1
Melt butter in a pan and sauté shallots until softened.
2
Add the potato and fennel and fry for 3 minutes.
3
Pour in the wine and boil until reduced by half.
4
Stir in curry powder and cream and simmer until thickened.
5
Season the sauce and keep it warm.
6
Melt butter in a separate pan and sear scallops for 1 minute per side.
7
Place scallops in a reserved shell and pour the sauce over them.
8
Garnish with fresh dill and serve immediately.