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Jersey Pan Seared Sea Scallops with Fennel and Bacon
Special Note:
Jersey dry-packed scallops are extremely tender!
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One
medium bulb with stalks of Jersey Fresh fennel, large
dice or 1 large Jersey Fresh onion, sliced
3 bacon slices, cut into half inch pieces
1 cup low sodium chicken broth
1 Tablespoon unsalted butter or margarine
¼ teaspoon salt |
16
Large Jersey Sea Scallops (about 1-1/2 pounds)
1 Tablespoon olive oil
1 teaspoon cornstarch
1 Tablespoon water
1 Tablespoon fresh lemon juice |
Cook
bacon in a 10 inch heavy skillet, turning over, until crisp.
Transfer bacon to a small bowl and reserve bacon fat in
a separate bowl.
Add
¼ cup broth to skillet and bring to a simmer, scraping
up any brown bits. Add butter, salt and a pinch of pepper
and fennel, covered, until tender. Stir in bacon bits and
remove from heat.
Pat
scallops dry and season with salt and pepper. Heat oil with
one tablespoon bacon fat in a heavy 12 inch skillet over
moderately high heat until hot. Sear scallops in hot oils,
turning over once, until golden brown and just cooked through,
4-6 minutes total. Transfer to serving platter and keep
warm.
Drain
off and throw away any fat from cooked scallops. Add remaining
chicken broth and simmer 1 minute. Stir cornstarch into
water in a cup, then stir into broth and simmer one minute.
Add lemon juice, salt and pepper to taste. Pour sauce over
scallops and top with fennel and bacon.
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