Here is another dish from Falmouth’s Sea Crest Beach Hotel Executive Chef Daniel Kenney.
If you’re in Falmouth, check out Red’s restaurant at the Sea Crest, and you may get to enjoy this dish too — Fennel Pollen Dusted Georges Bank Sea Scallops with Blood Orange and Cracked Olives.
- Half a pound fresh Dry/Diver Sea Scallops, Jumbo or u-10 size (average 4 scallops, two per portion)
- 1 each fennel bulb, with anise tops attached
- 8 each pitted Nicoise Olives
- 3 each blood oranges fresh
- Sea salt
- Cracked black pepper
- Fennel pollen
- Clarified butter (unsalted butter that has had the milk solids removed)
- 1/8 pound Fresh unsalted butter
- 1/2 cup chardonnay
- 4 sprigs fresh thyme
- 1 shallot
- 1 fresh laurel leaf (fresh bay leaf)
First begin by peeling and cutting the blood orange into segments or Supremes, three supreme’s for each plate, take the remaining pulp and blood orange juice and add to white wine, thyme, sliced shallot, laurel leaf and cracked pepper, then reduce all of this until the sauce pan is almost dry, the liquid should be 80% reduced, then strain off the juice and then whisk in the fresh butter, add sea salt and reserve this sauce for plating, keep somewhere warm.
For the fennel, chop the bulb of the fennel into small pieces, cover with water, sea salt, cracked pepper and a pad of butter, simmer for about 20 minutes, or until the fennel bulb is comp[lately soft, strain off the liquid and place in a blender, puree smooth, add another touch of fresh butter and seasoning if needed, reserve for plating, keep warm.
Next, take the scallops and pat them dry with a clean towel, place a heavy sauté pan on high heat, when the pan is hot add the clarified butter, just enough the coat the bottom of the pan.
Season the scallops with fresh cracked pepper, sea salt and fennel pollen, and place into the hot skillet, this is the most important part of this simple appetizer, you are looking to caramelize the natural sugars in the scallops, a dark brown color, on all sides of the scallop evenly, do not over cook the scallops, roughly 1 to two minutes depending on your range, then take out of the pan and let rest on a clean napkin.
Begin plating by taking a spoon full of the fennel puree and place on plate, then put your scallops on top, take the green anise top of the fennel bulb and garnish on top of the scallops, place the blood orange segments and olives naturally on the plate, spoon the blood orange sauce over the scallops and finally dust a small amount of the fennel pollen over the scallops, serve with a buttery Chardonnay, enjoy.
Yields two appetizer portions.