Seared Sea Scallops with Caramelized Fennel and Balsamic-Brown Butter Sauce (Serves 4)

12 Large Sea Scallops (Specify Dry Pack)
1 Large Fennel Bulb
4oz Whole Butter
4oz Good Quality Balsamic Vinegar
1 Stalk of Fennel Tops
Salt and Fresh Milled Black Pepper


Start with the Fennel and Cut each bulb into 12 wedges with each piece being cut though the core so that all the pieces remain together. Bring a pot of water big enough to contain the fennel to a boil. Season with water with salt and add fennel. Reduce to a simmer and cook for about 10 minutes or until fennel is fork tender. Remove and place in a bowl with ice water to stop the cooking. Remove and pat dry.

Remove fennel tops from stalk. Place in 325 degree oil for 6 seconds and remove. Drain on paper towels.

Heat a large pan with butter. Season scallops with salt and pepper. Add scallops and fennel. Cook over medium heat until golden. Remove from pan and keep warm. Add balsamic and swirl to incorporate. Arrange scallops and fennel on a plate. Spoon balsamic and butter mixture over. Top off with the fried fennel tops and serve.