Scallop Fricassée with Fennel and Curried Cream

Pan-seared scallops served in a shell with a decadent fennel, potato, and curried cream sauce.

Seafood Fennel Gourmet French Scallops Curry

Estimated Nutrition

Calories

512.4

kcal / serving

512.4 kcal total

Carbs

18.2g

per serving

18.2 g total

Fat

42.6g

per serving

42.6 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

1 tbsp for the sauce

Double Cream

2 tbsp

Butter

1 tbsp for the scallops

Liquids

White Wine

dry

NutsSeeds

1.25

Curry Powder

¼ tsp

sprig

Dill

fresh, to garnish

Seafood

piece

Scallop

trimmed, shells removed

Vegetables

0.5

piece

Shallot

finely chopped

piece

Potato

new potato, chopped

0.25

bulb

Fennel

finely sliced

Method

Pour in the wine and boil until reduced by half.

Garnish with fresh dill and serve immediately.

Place scallops in a reserved shell and pour the sauce over them.

Melt butter in a separate pan and sear scallops for 1 minute per side.

Add the potato and fennel and fry for 3 minutes.

Melt butter in a pan and sauté shallots until softened.

Season the sauce and keep it warm.

Stir in curry powder and cream and simmer until thickened.