Seared scallops with orange and honey glazed fennel Recipe

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

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour 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


  • ETAPE 1

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

  • ETAPE 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.

  • ETAPE 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.

  • ETAPE 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.»

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