Saba's Recipes
Seared Scallops with Fennel Saffron Tomato Sauce
Fennel Saffron Tomato Sauce1 tsp Fennel seeds
2 TBL Olive Oil
½ cup Sliced Leeks
1 cup of Quartered Cherry tomatoes
2 Cardamom Pods
Pinch of saffron
¼ tsp of Crushed Red Chillies
2 TBL Fresh OJ
2 TBL Golden Sultanas
1 TBL Toasted Pine Nuts
1 Cup Organic Vegetable Stock
2 TBL Chopped Fresh Parsley
Salt and pepper to taste
Seared Scallops
6-8 Large Diver Scallops
1 TBL Olive Oil
1 TBL Butter
Parsley Garnish (Optional)
4 TBL Finely Chopped Fresh Parsley
2 TBL Cooked Bulgar Wheat
1 tsp Extra Virgin Olive Oil (EVOO)
1 TBL Fresh Lemon Juice
Salt and Pepper to taste
Intro
Fennel, Saffron, and Golden Sultanas, It doesn’t get tastier than that! This dish really challenged my creativity in the kitchen because I wanted to incorporate all these gorgeous flavors together, but wanted to find the right balance as well. And it was during my experimentation, when I discovered the true beauty of the Cardamom Pod which tied everything together. This ingredient is so powerful, and really has to be used wisely. It’s used in both sweet and savory dishes, and really impacts the final outcome
Method
1. Add Olive Oil to a medium Sauce Pan and add Fennel seeds and cardamom pods until slightly browned at a medium high temperature. Add the leeks and cook until soft, then add cherry tomatoes and cook for another 3-4 minutes. Next add vegetable stock, OJ, salt, crushed red chillies, and saffron, mix thoroughly and simmer for about 1-2 minutes. Now add the Sultanas and Pinenuts, Mix lightly and simmer on Medium Heat until all the flavors have melded together. Add Parsely, remove from heat and keep warm.
2. If using the optional garnish, combine the Bulgar Wheat, Parsley, EVOO, Lemon Juice and Salt and Pepper into a non-reactive bowl. This will be similar to a Tabouleh, but simpler, mainly used to enhance the flavors and texture of this dish as well as for presentation. Set Aside and refrigerate until ready to use.
3. In a medium sauté pan heat Olive Oil and Butter at a medium-high temperature. Place scallops in pan and cook about 6 to 7 minutes on one side until the crust becomes a golden brown and the scallops turn opaque. When cooked through, flip and cook the other side for about 30 seconds.
1. Add Olive Oil to a medium Sauce Pan and add Fennel seeds and cardamom pods until slightly browned at a medium high temperature. Add the leeks and cook until soft, then add cherry tomatoes and cook for another 3-4 minutes. Next add vegetable stock, OJ, salt, crushed red chillies, and saffron, mix thoroughly and simmer for about 1-2 minutes. Now add the Sultanas and Pinenuts, Mix lightly and simmer on Medium Heat until all the flavors have melded together. Add Parsely, remove from heat and keep warm.
2. If using the optional garnish, combine the Bulgar Wheat, Parsley, EVOO, Lemon Juice and Salt and Pepper into a non-reactive bowl. This will be similar to a Tabouleh, but simpler, mainly used to enhance the flavors and texture of this dish as well as for presentation. Set Aside and refrigerate until ready to use.
3. In a medium sauté pan heat Olive Oil and Butter at a medium-high temperature. Place scallops in pan and cook about 6 to 7 minutes on one side until the crust becomes a golden brown and the scallops turn opaque. When cooked through, flip and cook the other side for about 30 seconds.
Plating
Place the sauce in the center of the plate top with seared scallops. Lightly garnish with Parsely mixture and ENJOY!!!
Place the sauce in the center of the plate top with seared scallops. Lightly garnish with Parsely mixture and ENJOY!!!