" What Women Want" Pan Seared Dayboat Scallops with Fennel Puree

We’re celebrating being in wine country with “A Glass of Something Nice.” Join Claud and the gang at The Carneros Inn as they walk you through the basic varietals, show you the latest in wine gadgets, and discuss Chef Jeffery Jakes’ all time favorite food and wine pairings.

Recipe Courtesy of The Caneros Inn

Napoleon of Sweet Whipped Goat Cheese
A Glass of Something Nice
Citrus-Porcini Dusted Filet Farro

Fennel Puree:

  • 2-3 cup fish stock
  • 20 each baby fennel
  • salt and pepper for seasoning
  • 1 bulb fennel and tops


Scallops:
  • 8 U10 Dayboat Scallops
  • 2 tablespoons Grapeseed Oil


Fennel Puree:
Trim large fennel, slice thin and cook in salted boiling water. When tender, add fennel tops and cook 1-2 minutes more. Drain and puree fennel with ½ C fish stock and strain into container set in ice to shock color.

Cook baby fennel bulbs in salted water and shock in ice water. Drain and cut lengthwise in half.

Scallops:
Season scallops with salt and pepper. Heat a sauté pan over medium heat. Place grape seed oil into pan. Once oil is very hot, gently place scallops in pan. Sear 2-3 minutes per side.

Orange Oil Infusion:
Purchase good quality orange oil and Tahitian vanilla beans at your local gourmet store. Take 4 cups of orange oil and split 3 vanilla beans. Combine all ingredients together in sauce pan and slowly bring up the temperature until it is warm to the touch. Remove pan from heat and allow it to cool. Store the vanilla orange oil mixture in the original orange oil container for two days minimum before use.

Plate Presentation:
Place a large spoon of sweet potato in a 4” ring mold on the center of the plate. Top with scallops and drizzle with orange oil. Garnish with crispy shallots.



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