I love scallops. Sweet, delicious scallops.....Have I mentioned that before. Probably. Just me finding another way to eat them. This one is a little heartier and the saffron really works with any kind of seafood. I like to serve this with a bit of hearty bread with garlic butter. Serves 2.
What you need:
2 servings of rice, any kind cooked according to package directions with a pinch of saffron added to the cooking water
1 leek, cut in half white and light green parts only
1 Fennel Bulb, leafy green parts removed and sliced thinly (Save some of the frilly fronds)
1 clove of garlic
Splash of dry white wine (Like Chenin blanc or Sauvignon Blanc)
6 Jumbo Scallops cut in half lengthwise
salt and pepper
COOK your rice according the the directions. Make two servings. Add a pinch of saffron to the water as well as a bit of butter and a tsp or so of salt if the directions don't say to.
HEAT a large frying pan on medium heat and add a knob of butter. When it starts to foam add your leeks and fennel. cook down until they are soft and starting to caramelize just a bit. add the garlic and cook one minute more.
ADD a splash of white wine and scrape up the bits stuck to the pan and completely cook down so no liquid remains. It wont take very long. Add some salt to taste.
ADD a knob of butter to another frying pan and heat to medium-high. Season your scallops with salt and pepper on both sides. When the butter is melted and the pan is hot add the scallops. They don't take too long. About three minutes or less depending on how big they are. flip them over half way through to sear both sides nicely. Just don't overcook them.
DIVIDE rice between two shallow bowls or plates and then top each with the leeks, fennel then with 6 scallops. Garnish with fennel fronds.
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