Scallops And Roasted Fennel Rice With Rosemary Anchovy Sauce Recipe

Name: Scallops And Roasted Fennel Rice With Rosemary Anchovy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bay scallops baby; 1 lemon halved; 2 cups basmati rice rinsed; 2 fennel bulbs sliced; 1/2 cup fennel fronds roughly chopped; 1/2 cup red pepper finely chopped; 1/2 cup orange pepper finely chopped; 2 tablespoons olive oil; 10 sprigs fresh rosemary; 1/2 cup olive oil; 1 lemon; 1/2 teaspoon lemon zest; 10 anchovies

Servings: persons

1 pound bay scallops baby
1 lemon halved
2 cups basmati rice rinsed
2 fennel bulbs sliced
1/2 cup fennel fronds roughly chopped
1/2 cup red pepper finely chopped
1/2 cup orange pepper finely chopped
2 tablespoons olive oil
10 sprigs fresh rosemary
1/2 cup olive oil
1 lemon
1/2 teaspoon lemon zest
10 anchovies

1
In large pot, cook rice according to directions. Juice 1/2 of the lemon and place in small container. Add used lemon half to the pot before water comes to a boil.
2
While rice cooks, toss fennel in 1 tablespoon olive oil and roast for 15 minutes at 400 degrees. Sprinkle with the reserved juice of 1/2 lemon when it comes out of the oven.
3
While fennel and rice cook, remove rosemary leaves from sprigs and set aside. Thread scallops onto rosemary sprigs (3-4 per sprig depending on size). Pour 1 tablespoon olive oil in a large pan and sear scallop spears on both sides until lightly browned. Cook any remaining scallops.
4
On a large serving platter, combine rice (remove lemon), roasted fennel, fennel fronds and peppers. Lay cooked scallop spears and loose scallops on top of rice.
5
In a food processor, combine anchovies, half of reserved rosemary leaves, olive oil, lemon juice and zest. Blend until smooth and fully incorporated.
6
Dollop sauce over scallops and rice.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 pound bay scallops baby, 1 lemon halved, 2 cups basmati rice rinsed, 2 fennel bulbs sliced, and more.

Yes, Scallops And Roasted Fennel Rice With Rosemary Anchovy 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.

Scallops And Roasted Fennel Rice With Rosemary Anchovy Sauce

How did you like this recipe?

Frequently Asked Questions