Cajun Seared Scallops With Roasted Onion And Fennel Consomme
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
58
Sourness
47
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
For the broth: In a sauce pot, melt butter
2
Add onion and caramelize
3
Set aside
4
To sauce pot, add sliced fennel and sweat until very soft
5
Next, add carrot, bay leaves, Juniper berries, thyme, caramelized onion, and broth
6
Bring to a simmer
7
Simmer for approximately 1 hour
8
Strain through a cheesecloth
9
Season with salt and pepper
10
In a strainer, add julienned vegetables to broth
11
Simmer for 3 minutes
12
Reserve vegetables and broth separately
13
For the dish: Dredge the scallops in the Cajun spice
14
Sear in olive oil on all sides on high heat until scallops are just cooked through
15
Place half of the scallops in a circle in the middle of a 9 inch bowls
16
In the middle of the circle, place julienne vegetables
17
Spoon warm broth gently over vegetables until bowl is filled by one-third
18
Garnish with asparagus tips and roasted garlic cloves
19
Finish garnish with fennel tops
20
Repeat with other bowl