Bay Scallops With Fennel, Endive And Rosemary-Orange Caramel Glaze
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons sugar
- 1sprig rosemary, broken in half
- 2tablespoons sherry vinegar
- ½cup freshly squeezed blood orange juice (or ½ cup orange juice plus 1 tablespoon lemon juice)
- Salt and freshly ground white pepper
- 1pound bay scallops
- 2tablespoons all-purpose flour
- 1tablespoon extra virgin olive oil
- 1½tablespoons unsalted butter
- 1bulb fennel, trimmed, cored and thinly sliced
- 1endive, trimmed, cored and cut crosswise into ½-inch rounds
Nutritional analysis per serving (4 servings)
229 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 16 grams protein; 572 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt sugar in medium sauté pan over high heat. When sugar colors around edges, add a piece of rosemary, and stir until sugar is light golden-brown.
- Step 2
Stand back, and stir in vinegar; caramel will spatter. When vinegar evaporates, stir in juice and simmer. Reduce by half; sauce should lightly coat a spoon. Season with salt and pepper, and set aside.
- Step 3
Toss scallops with salt, pepper and flour. Heat olive oil in a large nonstick sauté pan over high heat until pan starts to smoke. Shake off excess flour from scallops, and put them in pan with remaining rosemary. Brown 1 minute, turn scallops over, add ½ tablespoon butter, and brown 1 to 2 minutes more; transfer to a warm plate.
- Step 4
Return pan to medium heat, and add remaining butter along with fennel and endive. Season with salt and pepper, cover, and cook, stirring and scraping bottom of pan until vegetables soften, about 3 to 4 minutes. Return scallops to pan, and add glaze. Stir everything together for just a minute, taste for salt and pepper, and discard rosemary. Divide among four warm shallow soup plates; serve immediately.
Private Notes
Comments
There’s a reason no photograph is offered - you can tell just from reading the list of ingredients: visually unappealing. But flavor wise this is fantastic!
Probably my favorite NYT recipe of all time. Here’s what a dinner guest wrote me about this dish: “I wanted to chime in my thanks as well. Those were the most outrageously delicious best ever knocked out of the park scallops ever made. “ And he’s usually very understated!
Fabulous! Served over rice. Might be good on linguini. Used regular orange and lemon juice per recipe alternative. Can imagine how much better it would be with blood oranges (when available).
This is a fantastic scallop recipe! Some fun notes on this: I made it for a 2 person Thanksgiving pescatarian meal. Just my luck, I bought one very dry orange, yielding a 1/4 cup of juice. I used the juice of a whole lemon in desperation and added a bit of sugar to offset. Also mistakenly bought bok choy rather than endive! The dish was fantastic regardless.
Probably my favorite NYT recipe of all time. Here’s what a dinner guest wrote me about this dish: “I wanted to chime in my thanks as well. Those were the most outrageously delicious best ever knocked out of the park scallops ever made. “ And he’s usually very understated!