Scallops with Yogurt and Fennel

Name: Scallops with Yogurt and Fennel
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 35
Cuisine: Global
Ingredients: 2 fennel bulbs, each cut into 8 wedges through the core; 1 garlic clove, minced; 2 Tbsps extra-virgin olive oil; 35 servings saffron threads; 35 servings Salt and freshly ground pepper; 16 mediums sea scallops; 1 large shallot, minced; 59 milliliters plain whole-milk yogurt, seasoned with salt; 1 thyme sprig; 1 Tbsp vegetable oil; 118 milliliters vegetable stock

Watching your figure? This gluten free and vegetarian recipe has 20 calories, 0g of protein, and 1g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 35. Head to the store and pick up salt and pepper, garlic clove, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a large skillet, heat 1 tablespoon of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the fennel, cut side down, season with salt and pepper and cook over moderately high heat, turning once, until browned on 2 sides, 6 minutes.

Ingredients you will need

Salt And Pepper

Fennel

Add the remaining 1 tablespoon of olive oil and the shallot, garlic, thyme and saffron and cook, stirring, until the shallot is softened, 1 minute.

Ingredients you will need

Olive Oil

Saffron

Shallot

Garlic

Thyme

Add the stock, cover and simmer over low heat, turning once, until the fennel is tender, 12 minutes. Season with salt and pepper; discard the thyme.

Ingredients you will need

Salt And Pepper

Fennel

Stock

Thyme

In another large skillet, heat the vegetable oil. Season the scallops with salt and pepper and add to the skillet. Cook over high heat until richly browned outside but barely cooked within, about 1 minute per side.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Scallops

Equipment you will use

Frying Pan

Using a slotted spoon, transfer the fennel to plates.

Ingredients you will need

Fennel

Equipment you will use

Slotted Spoon

Serve the scallops, salted yogurt and fennel juices alongside.

Ingredients you will need

Scallops

Fennel

Yogurt

Equipment

Frying Pan

Slotted Spoon

Ingredients

Servings:

fennel bulbs, each cut into 8 wedges through the core 1

garlic clove, minced 2Tbsps

extra-virgin olive oil 35servings

saffron threads 35servings

Salt and freshly ground pepper 16mediums

sea scallops 1large

shallot, minced 59milliliters

plain whole-milk yogurt, seasoned with salt 1

thyme sprig 1Tbsp

vegetable oil 118milliliters

vegetable stock

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.