SCALLOPS WITH FENNEL PUREE & SUMMER VEGETABLES Food RecipesJanuary 22, 2014 Comments >
We use the recipe from Martha Stewart’s Cooking School for the fennel puree, just the vegetable component of THISrecipe and our own tried-and-true way to sear scallops. The puree takes a long time to make and yields only about 3/4 cup so I wish we would have made this ahead of time but it’s what makes the whole dish so it is well worth making! The creamy, anise flavor of the puree stands up well to the quick roasted summer vegetables and the wonderful texture of the scallops. Be sure to check out some of my other scallop recipes, I will link to them at the end of the post!
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