Summary

Ingredients

• 12 scallop (s), raised, without corail
• 500 g fennel, stalk removed and finely chopped, keep the reens aside
• 500 ml orange juice, freshly squeezed
• 100 g butter, cold
• Cayenne pepper (angel hair), 10 threads, 10 cm long hair-thin cayenne pepper threads
• 2 sachets saffron
• 1 shallot (s), finely chopped
• 4 tablespoon olive oil
• 1 glass white wine
• 2 tomato (s), peeled, pitted, finely chopped
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Reduce the orange juice to 1/3 and filter through a sieve, set aside.
2. Fry the fennel with the shallot in 2 tablespoons of olive oil and turn several times, deglaze with the wine, add the saffron, turn and reduce for 3-4 minutes until almost all the liquid is used up.
3. During this time, use the hand blender to mix the cold butter into the orange juice. Add this mixture to the fennel and let it simmer with the tomatoes for another 2-3 minutes. The fennel should be crispy and slightly runny. Salt, pepper and sprinkle with angel hair, cut in three sizes, to taste. Don`t forget to sprinkle the finely chopped fennel greens on top, turn, set aside and keep warm.
4. Now fry the scallops for a total of 3 minutes on both sides in the remaining oil, season with salt, pepper and serve over the fennel. If you have the shells of the scallops, you can also serve everything in it, as it is only a small starter.