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Curry-Dusted Scallops with Fennel-Apple Broth

Prep Time

        Prep and cook time: 30 minutes
        Yield: Serves 4


    •    4 cups apple cider
    •    2 tbsps olive oil, divided
    •    2 medium shallots, sliced
    •    1 tbsp chopped fresh chives
    •    2 medium tart apples, divided
    •    2 1/2 tsps curry powder, divided
    •    kosher salt, freshly ground pepper
    •    1/2 tsp (or more if needed) apple cider vinegar
    •    1 medium fennel bulb, with some stalks and fronds
    •    12 large sea scallops, side muscle removed, patted dry


  1. Set a fine-mesh sieve over a medium bowl. Trim stalks and fronds from fennel; place trimmings in a large heavy saucepan. Set bulb aside. Coarsely chop 1 apple with skin and core; place in saucepan. Add cider and shallots. Bring to a boil over high heat. Reduce heat to medium; simmer until liquid is reduced to about 2 1/4 cups when poured through sieve, 20–25 minutes. Discard solids in strainer.
  2. Preheat oven to 250°. Halve fennel through core; thinly slice crosswise. Peel, core, and cut remaining apple into 1/3" cubes.
  3. Season scallops with salt and pepper. Place 2 tsp. curry powder on a small plate. Dip flat sides of scallops in curry powder; place on a large plate.
  4. Heat 1 Tbsp. oil in a large heavy skillet over medium-high heat. Add scallops and cook until browned and just opaque in the center, about 2 minutes per side. Transfer to a small baking sheet; reserve skillet. Place scallops in oven to keep warm.
  5. Add remaining 1 Tbsp. oil, sliced fennel, and apple cubes to reserved skillet; sauté until beginning to soften, about 3 minutes. Add fennel-apple broth and remaining 1/2 tsp. curry powder. Increase heat and boil until mixture thickens slightly and measures 2 cups, about 10 minutes. Stir in 1/2 tsp. vinegar. Season with salt, pepper, and more vinegar, if desired.
  6. Divide broth mixture among shallow soup bowls. Add scallops; garnish with chives.

This great family recipe is thanks to bon appetit at


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