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–+ servings
Signature's Diver Scallops

Signature's Pan Seared Diver Scallops and Braised Fennel in Orange Broth

A "signature" dish from Chef Andrew Weissman at Signature at the La Cantera Resort in San Antonio -- pan seared diver scallops finished with butter and an aromatic blend of garlic, rosemary and thyme.
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Course Appetizers, Entrées
Servings 2

Ingredients
  

Scallops:

  • 4 scallops
  • cooking oil
  • Salt & Pepper
  • 2 tablespoons butter
  • 1 sprig thyme
  • 1 clove minced garlic

Braised Fennel:

  • 1 lbs. Fennel quartered, cored
  • 1 quart orange juice
  • 4 oz. butter
  • 1 oz. Pernod
  • 1 oz. Red Wine Vinegar
  • sugar to taste
  • Salt & Pepper to taste
  • fresh dill to taste

Sauce:

  • 1 cup fennel braising liquid
  • Red Wine Vinegar to taste
  • butter to taste
  • Salt & Pepper to taste

Instructions
 

For the Scallops:

  • Dry scallops and season with salt and pepper.
  • Heat cooking oil in saute pan.
  • Sear scallops until golden brown on each side.
  • Finish scallops with butter, thyme and garlic.

For the Braised Fennel:

  • Simmer all ingredients in a pan for about 45 minutes, or until soft.
  • Reserve liquid for sauce.

For the Sauce:

  • Reduce liquid and red wine vinegar.
  • Finish with butter.
  • Adjust seasonings.

To Assemble:

  • Place scallops and braised fennel on plate and cover with sauce.

Notes

Recipe courtesy of Executive Chef Andrew Weissman, Signature at La Cantera.
Keyword Chef Andrew Weissman, diver scallops, scallops, Signature, Signature San Antonio
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