Seared Scallops with Fennel Saffron Tomato Sauce
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.
Place the sauce in the center of the plate top with seared scallops. Lightly garnish with Parsely mixture and ENJOY!!!