Seared Digby Scallops

Seared Digby Scallops with Braised Fennel and Herb-citrus Butter
Serves 4

I have never forgotten those wonderful scallops that we used to get in Nova Scotia from the man that came by in the fish truck!

20 large scallops (10/20 count)
All-purpose flour for dusting
300 grams fennel bulb, sliced
100 ml 35% whipping cream
25 grams Gruyere cheese, grated
1 teaspoon Parmesan cheese, grated
20 grams shallots, finely chopped
12 peppercorns, freshly crushed
25 ml freshly squeezed lime juice
60 ml dry white wine
100 ml vegetable stock
1 tablespoon chopped chives
Sautéed julienne of vegetables (for garnish)
100 grams unsalted butter
2 tablespoons olive oil
Salt and pepper to taste

Season the scallops with salt and pepper, and dust with flour. Heat a thick bottom Teflon frying pan on high heat, adding one tablespoon of olive oil and half of the unsalted butter. Once the pan is hot, sear the scallops on both sides until golden brown, making sure to not overcook the scallops.

Remove the scallops from the pan and reduce the heat. Add the remaining olive oil and unsalted butter and sweat the shallots. Add the crushed peppercorns, lime juice and white wine, and cook until the wine is reduced by half. Add the vegetable stock and reduce again. Slowly work in the chilled butter while making sure you do not allow the sauce to boil. Pass the sauce through a fine sieve and add the chives. Taste and adjust the seasonings.

In a separate pan, sauté the sliced fennel, add the cream and let it reduce. Check seasonings, and add both cheeses at the last moment.

Place the fennel in the centre of each plate and arrange the scallops around. Pour the sauce over the scallops and garnish with the sautéed julienne vegetables.

For a variation, I like to add a few teaspoons of Pernod just before I remove the scallops from the hot pan!