Seared Bay Scallops With Fennel Pollen Recipe
Natasha from 5 Star Foodie brings us the second round of her three course fennel pollen menu. She started us off with her Cauliflower Soup Recipe, and finishes the meal with a Fennel Pollen Pot de Creme Recipe.
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February Fennel Pollen Friday: Seared Bay Scallops with Fennel Pollen Air
Culinary foams help to concentrate a lot of flavor in just a spoonful of this magical air. A foam made with already intense fennel pollen is incredibly flavorful. Adding the fennel pollen air foam to the seared scallops changes this simple dish into an excellent seafood course that could be part of a tasting menu in a 5-star restaurant.
Ingredients: (makes 4 tasting portions)
2 tablespoons butter
1 1/2 cup small Bay scallops
Coarse salt to taste
Chives (optional)
1/2 cup stock
1 teaspoon lecithin
1 teaspoon fennel pollen
Directions:
Melt butter in a skillet until foamy. Rinse the scallops and pat them dry. Sprinkle with salt. Sear the scallops for 1-2 minutes per side until golden brown.
Meanwhile, add stock, lecithin, and fennel pollen into a mixing cup. Blend with immersion blender until the foam forms. Let it stand for a few minutes and then scoop just the foam and gently place on top of the scallops. Garnish with chives if desired.
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Browse More:
Scallop Recipes
Fennel Pollen Recipes
Exotic Spice Recipes
I am really interested in this technique! The dish looks very good and simple to make as well.
February 19th, 2010 at 9:25 amThanks for the interesting recipe and awesome pic. I did not know how to make foam and wil have to try it. I found your blog thru 5starfoodie and I’m glad I did.
February 19th, 2010 at 1:58 pmI love bay scallops! I’m always afraid I’m going to overcook them, though. I may have to give this recipe a shot!
February 19th, 2010 at 6:43 pmThis is a very interesting technique. I’ve never tried to produce foam, I’m completely intrigued with the idea.
February 19th, 2010 at 9:28 pmHmm. Somehow I don’t think they’ll have any lecithin and especially fennel pollen down to the Piggly-Wiggly. Where on earth do you get stuff like that?
February 20th, 2010 at 6:22 amHi Karl,
The pollen used in this recipe is actually for sale on the Marx Foods store here: Fennel Pollen. We can probably special order molecular gastronomy-quality lecithin for you, but it would be in a somewhat large quantity (restaurant size). Just contact us if you want us to track down the necessary details.
Matthew Johnson
February 22nd, 2010 at 9:58 amMarxFoods.com
Thank you, Matthew! If I ever think of needing an industrial-sized tub of lecithin, you will be the first I will think of!
February 22nd, 2010 at 10:54 am