Scallop And Fennel Pancakes With Mustard Sauce
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
45
Spice
39
Sweetness
43
Sourness
48
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Fish Stock1 cup
White Wine (dry)4 tsps
Yellow Mustard Seed1 tsp
Saffron Threads (scant)1 cup
Whipping Cream2 tbsps
Dijon Mustard4 large
Egg1 cup
All-Purpose Flour1.5 cups
Fennel (very finely chopped bulb)1 cup
Milk1 cup
Chives (chopped fresh)3 tbsps
Shallot (minced)1 tsp
Fennel Seed (chopped)20 large
Sea Scallops (quartered)Directions:
1
Pour thin film of oil into heavy large skillet and heat over medium heat
2
For Sauce: Boil fish stock, dry white wine, mustard seeds and saffron threads in heavy small saucepan until reduced to 1/2 cup, about 20 minutes
3
Whisk cream and mustard
4
(Can be prepared 1 day ahead
5
Cover and refrigerate
6
) Boil fish stock, dry white wine, mustard seeds and saffron threads in heavy small saucepan until reduced to 1/2 cup, about 20 minutes
7
Whisk cream and mustard
8
(Can be prepared 1 day ahead
9
Cover and refrigerate
10
) For Pancakes: Whisk eggs and flour in large bowl to blend
11
Stir in chopped fennel bulb, milk, chives, shallot, 2 teaspoons chopped tarragon and fennel seeds
12
Season generously with salt and pepper
13
(Can be prepared 1 day ahead
14
Cover and chill
15
Let stand 1 hour at room temperature before using
16
) Preheat oven to 250°F
17
Working in batches, drop batter by scant 1/4 cups into skillet and cook until golden, about 2 minutes per side
18
Transfer to cookie sheet
19
Keep warm in oven
20
Add scallops to same skillet
21
Season with salt and pepper and sauté until cooked through, about 1 minute
22
Remove from heat
23
Bring sauce to simmer in heavy small saucepan; whisk in butter and 1 tablespoon chopped tarragon
24
Season to taste with salt and pepper
25
Whisk eggs and flour in large bowl to blend
26
Stir in chopped fennel bulb, milk, chives, shallot, 2 teaspoons chopped tarragon and fennel seeds
27
Season generously with salt and pepper
28
(Can be prepared 1 day ahead
29
Cover and chill
30
Let stand 1 hour at room temperature before using
31
) Preheat oven to 250°F
32
Pour thin film of oil into heavy large skillet and heat over medium heat
33
Working in batches, drop batter by scant 1/4 cups into skillet and cook until golden, about 2 minutes per side
34
Transfer to cookie sheet
35
Keep warm in oven
36
Add scallops to same skillet
37
Season with salt and pepper and sauté until cooked through, about 1 minute
38
Remove from heat
39
Bring sauce to simmer in heavy small saucepan; whisk in butter and 1 tablespoon chopped tarragon
40
Season to taste with salt and pepper
41
Spoon some sauce onto each plate
42
Top with pancake, then scallops
43
Drizzle more sauce over
44
Garnish with tarragon sprigs if desired and serve
45
Spoon some sauce onto each plate
46
Top with pancake, then scallops
47
Drizzle more sauce over
48
Garnish with tarragon sprigs if desired and serve