Scallops and Roasted Fennel Rice With Rosemary Anchovy Sauce


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


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.
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.
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.
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.
In a food processor, combine anchovies, half of reserved rosemary leaves, olive oil, lemon juice and zest. Blend until smooth and fully incorporated.
Dollop sauce over scallops and rice.




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’!


4.0 servings


Monday, November 30, 2009 - 2:53pm



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