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Seared scallops with orange and honey glazed fennel Recipe

Ingredients for people

  • Scallop(s) : 18 whole
  • Fleur de sel : 1 pinch(es)
  • Piment d'Espelette : 6 pinch(es)

    For the garnish(es)
  • Fennel : 2 whole
  • Orange juice : 100 ml
  • Olive oil : 50 ml
  • Fine salt : 2 pinch(es)
  • Honey : 20 g
  • Water : 300 ml
  • 1

    Wash the fennel bulbs. Clean the scallops and pat them dry. Place three scallops on to each skewer.

  • 2

    Cut the fennel into 1cm thick slices and then place in a large frying pan. Season with salt and piment d'Espelette, add the orange juice and the honey followed by two tablespoons of olive oil. Add the water, cover with a lid and cook gently for 20 minutes. Remove the lid and reduce the liquid until it is a syrup.

  • 3

    Heat another frying pan and add a drizzle of olive oil. Add the scallops to the pan and cook for 1 minute on each side. Season with fleur de sel and piment d'Espelette.

  • 4

    Serve the scallop skewers on a bed of braised fennel and finish with the orange and honey drizzle.

Chef's tip

«Try adding a few fennel seeds to the braised fennel.»

Pan-fried scallop skewers served with fennel cooked in an orange and honey glaze.

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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