| INGREDIENTS FOR FENNEL: |
4 pieces Fresh Fennel Bulb,Top and Center Removed
1/2 oz Olive Oil
1 Vidalia Onion, finely chopped
1 c Edaname Beans
1/10 c Chives
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| INGREDIENTS FOR BROTH: |
1 c Dry Porcini Mushrooms
2 c Chicken Stock
1/4 c Shallots
2 Bay Leaves
1/4 c White Wine
1/10 c Olive Oil
|
| INGREDIENTS FOR PARMESAN: |
2 c Freshly Grated Parmesan Cheese
|
| METHOD: |
| Sear the seasoned scallops for 1 minute on each side and
let them rest on top of the stove for a few minutes. |
| METHOD FOR SAUCE: |
| In the mean time in a sauté pan place the olive oil and
shallots.
Sauté for a few minutes and add the porcini.
Sauté for 2 minutes and deglaze with the white wine.
Reduce for 3 minutes.
Add the stock and reduce on a low flame.
Add the bay leaves and simmer for five minutes.
Season with salt and pepper then strain through a colander. |
| METHOD FOR BRAISED FENNEL: |
| Put fennel and onion in a hot sauté pan with olive oil and
sauté until golden.
Add the edaname beans, chives and season to taste with
salt and pepper. |
| METHOD FOR PARMESAN CRISP: |
| The parmesan crisp needs to be made in a 4” non-stick pan.
Sprinkle a small amount of the cheese in the pan creating
a lace effect with the sprinkling.
When the cheese starts to turn brown use a non-stick spatula
take the crisp out and place it over an inverted cup or bowl. |
| ASSEMBLE: |
| To assemble the dish place the crisp in a bowl, put the
vegetables in the crisp, place scallops on top then pour the
broth generously around.
Garnish with fresh herbs. |
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