Scallops and Roasted Fennel Rice With Rosemary Anchovy Sauce
By: Anonymous
Published: Monday, November 30, 2009 - 2:53pm

Ingredients




Scallops and Roasted Fennel 1 pound baby bay scallops
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
Rosemary Anchovy Sauce
10 sprigs fresh rosemary
1/2 cup olive oil
1 lemon, cut
1/2 teaspoon lemon zest
10 anchovies

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.

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’!