by dymnyno
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dymnyno's Notes:
Expand2 large fennel bulbs (about 2 pounds), reserve the feathery fronds Ask a question about this ingredient
4 garlic cloves, peeled Ask a question about this ingredient
1 to 2 cups water Ask a question about this ingredient
2 cups orzo pasta Ask a question about this ingredient
3/4 cup shallots, medium dice Ask a question about this ingredient
1 1/2 pounds Dayboat scallops Ask a question about this ingredient
1 tablespoon Wondra flour Ask a question about this ingredient
4 cups chicken stock Ask a question about this ingredient
4 tablespoons Parmesan, plus extra for serving Ask a question about this ingredient
3 tablespoons butter, pus 1 for sauteing scallops Ask a question about this ingredient
olive oil Ask a question about this ingredient
4 tablespoons toasted fennel seeds Ask a question about this ingredient
Braise the fennel: Cut the fennel into large pieces.(cut in half, then again). Brown the fennel and garlic in 3 tablespoons olive oil.
Ask a question about this stepAdd 1 to 2 cups water and cover and braise in a 350 degree oven for 25 minutes.
Ask a question about this stepRemove and cut into 1 inch chunks.
Ask a question about this stepFor the orzo: Melt 3 tablespoons butter, add the shallots and saute until they are translucent. Add the orzo and mix to coat with butter. Then add 4 cups of chicken stock and cook until al dente
Ask a question about this stepFor the scallops: Dust the scallops in a little Wondra and saute in a tablespoon of butter until slightly browned and completely cooked. You will turn them over once during sauteeing.
Ask a question about this stepChop the fennel fronds
Ask a question about this stepTo assemble: Mix 4 tablespoons Parmesan into the orzo.
Ask a question about this stepPour the orzo onto a serving plater and arrange the sauteed scallops on the orzo.
Ask a question about this stepArrange the fennel fronds around and under the scallops and sprinkle toasted fennel seeds over the dish.
Ask a question about this stepPass extra Parmesan and toasted fennel seeds.
Ask a question about this stepSounds awesome. I love fennel and scallops as well!
Orzo is my favorite "secret" pasta and I use it frequently - your recipe reminds me to dig mine out and try with your scallops!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Another fennel fan here! I think it has such a wonderful affinity for seafood, and I love orzo with seafood as well. Yum!