Cajun Seared Scallops with Roasted Onion and Fennel

Name: Cajun Seared Scallops with Roasted Onion and Fennel Consomme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 3 Spanish onions, medium dice; 2 bulbs of fennel, sliced (tops reserved); 1 carrot, small dice; 2 bay leaves; 1/4 teaspoon Juniper berries; 1/2 bunch thyme; 32 ounces chicken broth; Salt and pepper to taste; 1 pound (10 to 20) count dry (diver) scallops; 1 ounce each fine julienne of carrot, zucchini, yellow squash; 4 ounces Cajun spice; 4 tablespoons olive oil; 8 asparagus tips; 4 cloves roasted garlic

Servings: persons

2 tablespoons butter
3 Spanish onions, medium dice
2 bulbs of fennel, sliced (tops reserved)
1 carrot, small dice
2 bay leaves
1/4 teaspoon Juniper berries
1/2 bunch thyme
32 ounces chicken broth
Salt and pepper to taste
1 pound (10 to 20) count dry (diver) scallops
1 ounce each fine julienne of carrot, zucchini, yellow squash
4 ounces Cajun spice
4 tablespoons olive oil
8 asparagus tips
4 cloves roasted garlic

1
For the broth: In a sauce pot, melt butter.
2
Add onion and caramelize.
3
Set aside.
4
To sauce pot, add sliced fennel and sweat until very soft.
5
Next, add carrot, bay leaves, Juniper berries, thyme, caramelized onion, and broth.
6
Bring to a simmer.
7
Simmer for approximately 1 hour.
8
Strain through a cheesecloth.
9
Season with salt and pepper.
10
In a strainer, add julienned vegetables to broth.
11
Simmer for 3 minutes.
12
Reserve vegetables and broth separately.
13
For the dish: Dredge the scallops in the Cajun spice.
14
Sear in olive oil on all sides on high heat until scallops are just cooked through.
15
Place half of the scallops in a circle in the middle of a 9 inch bowls.
16
In the middle of the circle, place julienne vegetables.
17
Spoon warm broth gently over vegetables until bowl is filled by one-third.
18
Garnish with asparagus tips and roasted garlic cloves.
19
Finish garnish with fennel tops.
20
Repeat with other bowl.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 3 Spanish onions, medium dice, 2 bulbs of fennel, sliced (tops reserved), 1 carrot, small dice, and more.

Yes, Cajun Seared Scallops with Roasted Onion and Fennel Consomme falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Seared Scallops with Roasted Onion and Fennel Consomme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions