Scallops With Yogurt And Fennel Recipe

Name: Scallops With Yogurt And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 fennel bulbs, each cut into 8 wedges through the core; Salt and freshly ground pepper; 1 large shallot, minced; 1 garlic clove, minced; 1 thyme sprig; saffron threads; 1/2 cup vegetable stock; 1 tablespoon vegetable oil; 16 medium sea scallops; 1/4 cup plain whole-milk yogurt, seasoned with salt

Servings: persons

2 tablespoons extra-virgin olive oil
2 fennel bulbs, each cut into 8 wedges through the core
Salt and freshly ground pepper
1 large shallot, minced
1 garlic clove, minced
1 thyme sprig
saffron threads
1/2 cup vegetable stock
1 tablespoon vegetable oil
16 medium sea scallops
1/4 cup plain whole-milk yogurt, seasoned with salt

1
In a large skillet, heat 1 tablespoon of the olive oil. Add the fennel, cut side down, season with salt and pepper and cook over moderately high heat, turning once, until browned on 2 sides, 6 minutes. Add the remaining 1 tablespoon of olive oil and the shallot, garlic, thyme and saffron and cook, stirring, until the shallot is softened, 1 minute. Add the stock, cover and simmer over low heat, turning once, until the fennel is tender, 12 minutes. Season with salt and pepper; discard the thyme.
2
In another large skillet, heat the vegetable oil. Season the scallops with salt and pepper and add to the skillet. Cook over high heat until richly browned outside but barely cooked within, about 1 minute per side.
3
Using a slotted spoon, transfer the fennel to plates. Serve the scallops, salted yogurt and fennel juices alongside.

173

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 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 fennel bulbs, each cut into 8 wedges through the core, Salt and freshly ground pepper, 1 large shallot, minced, and more.

Yes, Scallops With Yogurt And Fennel 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 With Yogurt And Fennel

How did you like this recipe?

Frequently Asked Questions