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Atlantic Scallops and Marinated Fennel with Saffron Broth, Orange Sabayon

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


For the Broth:

    •   ½ pc  white onion sliced
    •   1 pc leek sliced, washed and drained
    •   1 pc carrot (medium) sliced
    •   ½ pc fennel bulb sliced
    •   2 clove garlic minced
    •   1 tbsp extra virgin olive oil
    •   ¼ tsp saffron
    •   pinch of dried chili flakes
    •   pinch of fennel seed, toasted and crushed
    •   ½ cup dry white wine
    •   ¼ cup canned tomato, seeded and chopped
    •   1 quart fish or vegetable stock (fish preferred)
    •   sea salt to taste
    •   white pepper, ground to taste
    •   1 pc bay leaf
    •   dash of Pernod

For the Scallops:

    •   8 oz scallop meat, thawed, muscle removed
    •   ½ clove garlic, minced
    •   ¼ pc shallot, minced
    •   1 pc lime, juiced
    •   2 rbsp extra virgin olive oil
    •   ½ pc roma tomato, outer part cut in fine dice
    •   white pepper, ground, to taste
    •   sea salt, to taste
    •   1 tsp chervil, chopped coarse

For the Fennel Salad:

    •   1 pc fennel, sliced finely (across grain)
    •   1 tsp carrot, cut in brunoise
    •   1 pc shallot, minced
    •   2 tsp chives, cut fine
    •   1/4 tsp lemon juice
    •   1 tsp extra virgin olive oil
    •   frisee greens
    •   pea tendrils

For Sabayon:

    •   ¼ cup white wine
    •   2 tbsp dry white vermouth
    •   1 tbsp champagne vinegar
    •   ¼ cup orange juice
    •   3 pc green peppercorns
    •   ¼ tsp fennel seed (whole)
    •   1/2 pc bay leaf
    •   ½ pc lime leaf
    •   2 pc egg yolk


For the Broth:

  1. Heat a non-reactive sauce pan to moderate
    temperature and sauté onion (or shallot), leek, carrot,
    fennel and garlic in the olive oil until translucent.
  2. Add the saffron, dry chili flakes, fennel seed and the
    white wine and reduce the wine by ½ over medium
  3. Add the chopped tomato and stock, bring to a simmer.
    Add the salt, pepper and bay leaf. Reduce the heat and
    let the broth simmer slowly for 30 minutes.
  4. Correct the seasoning then strain the broth, hold warm
    and finally bring back to a simmer for service.
  5. Finish the broth with Pernod and vegetable brunoise or
    pearls and a few threads of reserved saffron.

For the Scallops:

  1. Pat the scallops dry on paper towel then slice cross-wise
    into ¼” thick medallions. Place in a non-reactive dish.
  2. In a bowl whisk together the rest of the ingredients and
    pour over the scallops until they are covered.
  3. Cover with plastic wrap and place in refrigerator for at
    least two hours (four optimum).
  4. Sprinkle chervil over just before serving.

For the Salad:

  1. Place all vegetables in a mixing bowl, toss with lemon
    juice and olive oil. Season to taste.
  2. Reserve. Add frisee greens and pea tendrils just before

For the Soup:

  1. Heat the broth.
  2. Place the fennel salad in the center of a warm soup
  3. Drain scallops and place the scallops over the fennel
  4. Drizzle a spoonful of the sabayon over the scallops.
    Garnish with a chervil sprig.
  5. Serve immediately and pour the hot broth into the soup
    plate surrounding the scallop presentation. Enjoy.

This great family recipe is thanks to Clearwater Recipes at


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