Sea Scallops & Baby Fennel Provençal

Ingredients

• 1 large bunch of baby fennel or 1  fennel bulb
• 3/4 lb sea scallops
• extra virgin olive oil
• sea salt
• 2 garlic cloves, peeled and minced
• 1 cup white wine
• black pepper, freshly ground
• 2 tablespoons parsley, fresh minced
• 1/2 lemon, juiced

Directions

1. 1

   Clean the fennel bulbs and trim the roots and the tops. Reserve the leaves for soups, pestos, and anything else that might benefit. If using a mature bulb of fennel, slice it thinly. Rinse the scallops, peel off the muscle or “foot” on their sides, and pat them dry.

2. 2

   Heat a large saucepan over medium high heat. Add a glug of extra virgin olive oil and then the fennel. Sprinkle with salt and sauté, stirring often, until the fennel's slightly translucent – about 5 minutes.

3. 3

   Remove the fennel to a plate and refresh the olive oil in the pan. Season the scallops generously on both sides with more salt. Add to the pan and cook for 1 minute until lightly golden on the edges. Turn the scallops and add the minced garlic. Cook for 1 more minute, moving the garlic from time to time so it doesn’t burn.

4. 4

   Return the fennel to the pan and then pour in the white wine. Season with black pepper and let bubble for 1 – 2 more minutes until the liquid is reduced by ½. Remove from the heat, sprinkle in the parsley and lemon juice, and swirl the pan to combine. Check the seasoning with more salt and pepper if necessary, and serve immediately.