Scallops and Roasted Fennel Rice With Rosemary Anchovy Sauce

Ingredients

1 lemon, halved
2 cups basmati rice, rinsed
2 fennel bulbs, sliced
1/2 cup fennel fronds, roughly chopped
1/2 cup red pepper, finely chopped
1/2 cup orange pepper, finely chopped
2 tablespoons olive oil
10 sprigs fresh rosemary
1/2 cup olive oil
1 lemon, cut
1/2 teaspoon lemon zest

Preparation

1
In large pot, cook rice according to directions. Juice 1/2 of the lemon and place in small container. Add used lemon half to the pot before water comes to a boil.
2
While rice cooks, toss fennel in 1 tablespoon olive oil and roast for 15 minutes at 400 degrees. Sprinkle with the reserved juice of 1/2 lemon when it comes out of the oven.
3
While fennel and rice cook, remove rosemary leaves from sprigs and set aside. Thread scallops onto rosemary sprigs (3-4 per sprig depending on size). Pour 1 tablespoon olive oil in a large pan and sear scallop spears on both sides until lightly browned. Cook any remaining scallops.
4
On a large serving platter, combine rice (remove lemon), roasted fennel, fennel fronds and peppers. Lay cooked scallop spears and loose scallops on top of rice.
5
In a food processor, combine anchovies, half of reserved rosemary leaves, olive oil, lemon juice and zest. Blend until smooth and fully incorporated.
6
Dollop sauce over scallops and rice.

Tools

 



About

This recipe is adapted from our favorite local cooking school, Hipcooks, and we gave it a try. This dish combines scallops, fennel and basmati rice with this crazy sauce that will turn an anchovy hater into a lover of those mini shoaling bait bits. You can doubt all you want. In fact, you’re probably still doubtful. Take one bite. We’ll refrain from saying ‘Told ya so’!

Yield:

4.0 servings

Added:

Monday, November 30, 2009 - 2:53pm

Creator:

Anonymous

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