A modern French classic pairing the sweetness of sea scallops, the tartness of blood orange, the crunch of fennel and the umami richness of XO sauce.
Ingredients
- 10 pieces fresh sea scallops (or thawed frozen)
- 2 pieces blood orange
- 1 piece fennel bulb
- 30 g unsalted butter
- 2 tsp extra-virgin olive oil
- to taste fine salt
- to taste ground white pepper
- 60 ml XO sauce
Method
- Prepare the sea scallops: take them out of the refrigerator 15 min before cooking. Pat them dry with paper towels. Season lightly with salt and pepper.
- Prepare the fennel: cut the bulb in half, remove the hard core, then slice very thinly with a knife or a mandoline. Reserve the green fronds for garnish.
- Prepare the blood orange: supreme (cut into segments without the membrane) one and a half oranges. Squeeze the remaining half to obtain 2 tbsp of juice. Keep the juice.
- In a non-stick skillet, heat the olive oil over high heat. Sear the scallops for 1 min 30 on each side (depending on thickness) until golden. Transfer them to a plate and keep warm.
- In the same skillet, lower the heat and add the butter. Let it foam, then add the sliced fennel. Cook for 3 to 4 min over medium heat, stirring, until tender but still crunchy. Deglaze with the reserved orange juice, scraping up the browned bits, and cook for 1 more min. Adjust the seasoning.
- Divide the sautéed fennel among the plates. Arrange the sea scallops on top.
- Drizzle each plate with XO sauce (warmed if necessary) and scatter with blood orange segments. Garnish with the reserved fennel fronds. Serve immediately.
Nutrition
Per serving
- Energy
- 430.5 kcal
- Protein
- 14.64 g
- Carbohydrate
- 23.34 g
- Fat
- 32.51 g
- Fibre
- 7.14 g
- Calcium
- 132.17 mg
- Iron
- 1.3 mg
- Magnesium
- 32.05 mg