Fennel Dusted Scallops By Chef de Cuisine Jack Strong

Yield: 2 servings


6 ea. Scallops

½ ea. Fennel Bulb (sliced thinly)

1 oz. Fennel Fronds (chopped)

1 ea. Juice and Zest of Lime

1 tbsp. Chives (Chopped)

1 tbsp. Fennel Seeds (toasted and ground)

1 tbsp. Coriander Seeds (toasted and ground)

2 oz. Olive Oil

Salt to Taste


For Scallops: 1) Season scallops with salt and pepper, then coat with ground fennel and coriander

2) Add 1 tbsp. oil to sauté pan and sear on medium heat until golden brown on both sides and cooked through

3) Set aside for final presentation

For Fennel Salad:

1) In a small mixing bowl, toss the sliced fennel with lime juice, zest and remaining 1 tbsp. of olive oil

2) Add chopped fennel fronds, chives and season with salt and pepper