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Fennel Tarte Tatin with Pan-Fried Scallops and Sauternes Beurre Blanc

Savory fennel tarte tatin topped with pan-fried scallops and a rich Sauternes wine butter sauce.

French CuisineSeafoodGourmetScallopsPuff Pastry
Estimated Nutrition
Calories
1271.2
kcal / serving
2542.4 kcal total
Carbs
69.4g
per serving
138.8 g total
Fat
97.4g
per serving
194.8 g total
Protein
29.3g
per serving
58.6 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
200
g
Puff Pastry
Ready-made, rolled to 5mm thick
Dairy
20
g
Butter
For tarte tatin base
150
g
Butter
Chilled, cut into pieces for beurre blanc
25
g
Butter
For frying scallops
Fruits
1
piece
Orange
Juice only
Liquids
75
ml
Vegetable Stock
50
ml
Water
For simmering fennel
55
ml
Water
For coral purée
90
ml
Sauternes Wine
NutsSeeds
2
sprig
Thyme
Fresh
1
unit
Salt
To taste
1
unit
Black Pepper
Freshly ground, to taste
Seafood
3
piece
Scallop Coral
From 3 scallops
6
piece
Scallop
Hand-dived, shells removed
Vegetables
1
piece
Fennel
1cm thick slices, top fronds reserved for garnish
2
piece
Shallot
Finely chopped

Method

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