Pan-Seared Scallops with Fennel Salad and Garlic Creme
Sweet, delicate scallops meet crisp fennel in this elegant seafood salad. Tender pan-seared scallops are caramelized golden-brown and paired with thin-sliced fennel tossed in lemon vinaigrette and fresh parsley. A garlicky creme fraiche sauce ties everything together with creamy richness. Serve this refined dish as a special dinner appetizer or light main course for seafood lovers seeking a restaurant-quality meal at home.
Ingredients
- 8 raw scallopsshrimp8 mediumseafood
faster cooking time, 1-2 minutes per side
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 fennel bulbs, around 1 pound total
- 3 tablespoon fresh lemon juice, freshly squeezed
- 1 tablespoon extra virgin olive oil
- 4 tablespoon fresh parsley, finely chopped
- ½ teaspoon sea salt
- ¾ cup creme fraiche, or sour cream
- ¼ cup mayonnaise
- 2 garlic cloves, peeled and finely grated
- ⅛ teaspoon red chilli powder
Instructions
- 1
Combine creme fraiche, mayonnaise, grated garlic, and chilli powder in a bowl. Cover and refrigerate until ready to serve.
- 2
Remove fennel stalks and trim base lightly. Cut bulbs in half lengthwise, then quarter each half. Slice quarters thinly across the grain.
- 3
Toss sliced fennel with lemon juice, extra virgin olive oil, parsley, and sea salt. Refrigerate until ready to serve.
- 4
Heat olive oil and butter in a large frying pan over high heat. Season scallops with sea salt.
- 5
Once oil and butter are very hot, add scallops without crowding and sear for 2-3 minutes until golden and caramelized on bottom.
- 6
Turn scallops over and sear the other side for 2-3 minutes until golden and firm. Remove from heat before fully cooked through.
- 7
Divide fennel salad among four plates. Top each with two scallops and a dollop of garlic creme. Serve immediately.
Tips
Sear scallops just before serving. Do not turn them early; wait until caramelization starts climbing the sides for a perfect crust.
Both the fennel salad and garlic creme can be prepared one day ahead. Keep refrigerated in separate containers until assembly.
Pat scallops dry before searing to promote better browning and caramelization on the surface.
Good to Know
Store garlic creme and fennel salad separately in airtight containers in the refrigerator for up to 2 days. Do not store cooked scallops; prepare fresh.
Prepare garlic creme and fennel salad up to one day in advance. Keep both refrigerated. Sear scallops just before serving and assembly.
Plate immediately after searing scallops while they are warm. Serve as an elegant appetizer for four or a light main course with crusty bread and white wine.
Common Mistakes
Crowd the pan when searing scallops to avoid uneven cooking and steaming instead of browning.
Turn scallops too early to avoid losing caramelization and golden crust.
Overcook scallops to avoid rubbery, tough texture; they continue cooking off heat.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen scallops?
Yes, but thaw completely and pat very dry before searing. Excess moisture prevents proper caramelization. Use the same searing time if thawed scallops are similar in size to fresh ones.
What if I don't have creme fraiche?
Sour cream, Greek yogurt, or a mixture of mayonnaise and sour cream work well. The texture will be slightly lighter with Greek yogurt. Adjust garlic amount to taste with each substitute.
How long can I keep the prepared components?
Garlic creme and fennel salad keep refrigerated for up to 2 days. The fennel may soften slightly on the second day. Scallops must be cooked fresh; do not prepare ahead.