Fennel And Orzo With Dayboat Scallops

1. 1

   Braise the fennel: Cut the fennel into large pieces.(cut in half, then again). Brown the fennel and garlic in 3 tablespoons olive oil.

2. 2

   Add 1 to 2 cups water and cover and braise in a 350 degree oven for 25 minutes.

3. 3

   Remove and cut into 1 inch chunks.

4. 4

   For the orzo: Melt 3 tablespoons butter, add the shallots and saute until they are translucent. Add the orzo and mix to coat with butter. Then add 4 cups of chicken stock and cook until al dente

5. 5

   For the scallops: Dust the scallops in a little Wondra and saute in a tablespoon of butter until slightly browned and completely cooked. You will turn them over once during sauteeing.

6. 6

   Chop the fennel fronds

7. 7

   To assemble: Mix 4 tablespoons Parmesan into the orzo.

8. 8

   Pour the orzo onto a serving plater and arrange the sauteed scallops on the orzo.

9. 9

   Arrange the fennel fronds around and under the scallops and sprinkle toasted fennel seeds over the dish.

10. 10

    Pass extra Parmesan and toasted fennel seeds.

* Per serving · 4 servings · Values may vary.