Rosemary Scented Scallops With Potato Fennel Puree
By: Christina Baldwin
Published: Thursday, April 21, 2011 - 11:12am

Ingredients




2 inches large fresh fennel bulbs (about 2 ¼ pounds total), remove fronds and cut bulb into ½ chunks
1 medium onion, cut into ¾ inch pieces (about 1 ¾ cups)
2 cloves of garlic
3 tablespoons extra-virgin olive oil
2 teaspoons salt, divided
2 pounds red potatoes, peeled, cut into 1 ½- inch pieces
4 tablespoons of butter
1 1/2 tablespoons chopped fresh rosemary
1/4 cup of heavy cream
1 cup of skim milk
1 pound of large sea scallops
Fresh ground pepper

Preparation

1 Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Combine fennel, onion, garlic, oil, and 1 teaspoon sea salt in large bowl; toss. Spread in single layer on prepared baking sheet; sprinkle with pepper. Roast until fennel and onion are very tender, about 1 hour 15 minutes. Cool slightly. Transfer fennel mixture to processor and puree until almost smooth. 2 Fennel fronds: Remove the fronds from the fennel bulb. Blanch the fronds in boiling salted water for 30 seconds, drain and purée with remaining fennel mixture, 1 tablespoon of the blanching water, and heavy cream. 3 Cook potatoes in large pot of boiling salted water until very tender. Drain well. Cool slightly. Place in large bowl and mash with potato masher until smooth. Mix in roasted fennel puree and 1 tablespoon of butter - set aside. 4 I did all of the above ahead then chilled in the fridge for a couple of hours.  Then before serving slowly microwaved the puree, adding skim milk to thin it out to the consistency I wanted.*** 5 Scallops:  Melt 2 tablespoons of butter with rosemary and 1 teaspoon sea salt in small saucepan over medium heat.  Allow butter to brown.  Sprinkle each side of the scallops with salt and pepper.  Cook scallops for 3-4 minutes on each side.  Place puree on plate, add scallops, then drizzle each plate with remaining rosemary butter in the saute pan.  Garnish with some fennel fronds if you so desire.