Sauteed Scallops with Fennel Compote in Curry Sauce

Name: Sauteed Scallops with Fennel Compote in Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3 fennel bulbs, trimmed, thinly sliced; 1 cup chicken stock or canned low-salt broth; 3 tablespoons sugar; 3 tablespoons fresh lemon juice; 1 1/2-cups bottled clam juice; 1/4 cup dry white wine; 2 large mushrooms, sliced; 1 large shallot, sliced; 2 tablespoons dry vermouth; 1 teaspoon curry powder; 1/4 cup whipping cream; 7 tablespoons butter; 24 sea scallops

Servings: persons

3 tablespoons butter
3 fennel bulbs, trimmed, thinly sliced
1 cup chicken stock or canned low-salt broth
3 tablespoons sugar
3 tablespoons fresh lemon juice
1 1/2-cups bottled clam juice
1/4 cup dry white wine
2 large mushrooms, sliced
1 large shallot, sliced
2 tablespoons dry vermouth
1 teaspoon curry powder
1/4 cup whipping cream
7 tablespoons butter
24 sea scallops

1
Melt butter in large skillet over medium heat.
2
Add fennel; saute until tender, about 12 minutes.
3
Add stock, sugar and lemon.
4
Simmer until fennel is very tender and mixture is thick, stirring often, about 20 minutes.
5
(Can be made 1 day ahead; chill.)
6
Boil first 6 ingredients in medium saucepan until liquid is reduced to 3/4 cup, about 20 minutes.
7
Add cream; boil until liquid is reduced to 3/4 cup, about 5 minutes.
8
Strain sauce into small saucepan.
9
Bring to simmer.
10
Remove from heat.
11
Gradually add 5 tablespoons butter, whisking just until melted.
12
Season with salt and pepper.
13
Melt remaining 2 tablespoon butter in heavy large skillet over high heat.
14
Season scallops with salt and pepper.
15
Add to skillet and saute until cooked through, about 3 minutes per side.
16
Rewarm fennel.
17
Divide among 6 plates.
18
Surround with scallops.
19
Spoon sauce around scallops.

459

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 3 tablespoons butter, 3 fennel bulbs, trimmed, thinly sliced, 1 cup chicken stock or canned low-salt broth, 3 tablespoons sugar, and more.

Yes, Sauteed Scallops with Fennel Compote in Curry Sauce 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!