Glazed Sea Scallops With Braised Fennel

1. 1

   Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).

2. 2

   Heat two tablespoons of the olive oil in a heavy skillet and add the fennel.

3. 3

   Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.

4. 4

   Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet.

5. 5

   Saute the scallops in two batches over high heat, browning them lightly on both sides.

6. 6

   Remove them to a warm bowl.

7. 7

   Add the orange juice, balsamic vinegar and rosemary leaves.

8. 8

   Scrape up the cooking juices and simmer them until you have a light glaze.

9. 9

   Pour the sauce over the scallops and toss them.

10. 10

    Correct seasoning and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.