Applewood-Smoked Bacon Wrapped Sea Scallops In Fennel Cream Reduction

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#104925

serves/makes:

ready in:
under 30 minutes

ingredients

3 jumbo sea scallops
3 slices applewood-smoked bacon, partially cooked
1 teaspoon canola oil
3 ounces sambuca, anisette or other 40 percent alcohol
2 ounces heavy cream
2 ounces fennel bulb, julienne, partially cooked
salt and pepper, to taste

directions

Wrap each scallop in a strip of partially cooked bacon and skewer scallops together fat side up.

Heat canola oil in a 7-inch saute pan until shimmering. Sear scallops on all sides. Then degrease pan.

Return pan and scallops to high heat for about 6 seconds. Remove pan from stove and add alcohol. IMPORTANT: Stand AWAY FROM STOVE HEAT while adding the alcohol to the pan!

Return pan to stove and flambe over high heat. Because of the amount of alcohol, the flames may be quite high (What's happening: as the alcohol burns away, the sugars begin to caramelize in the pan).

When the flames die out, remove scallops from pan. Then continue to reduce the remaining liquid over medium heat until syrupy and deep brown. Add fennel garnish and cream and mix well.

Reduce sauce further until it coats the bottom of a spoon. Adjust seasoning to taste.

To serve: Remove skewer from scallops and arrange them on a bed of the cooked fennel. Pour sauce over.

Recipe Source: Chef Cesare Avallone, MOJO Grill