-SAUCE-
1 c Fish stock or bottled clam
-juice
1 c Dry white wine
4 ts Yellow mustard seeds
1/2 ts Saffron threads; (scant)
1/2 c Whipping cream
2 tb Dijon mustard
PANCAKES
4 lg Eggs
1/2 c All purpose flour
1 1/2 c Very finely chopped fennel
-bulb
1/2 c Milk
1/4 c Chopped fresh chives or
-green onion tops
3 tb Minced shallot
2 ts Chopped fresh tarragon or
-1/2 teaspoon; crumbled
; dried
1 ts Chopped fennel seeds
Olive oil
20 lg Sea scallops; quartered
1/2 c Unsalted butter; cut into
-pieces (1
; stick)
1 tb Chopped fresh tarragon or 1
-teaspoon; crumbled
; dried
Fresh tarragon sprigs;
-(optional)
For sauce:
Boil fish stock, dry white wine, mustard seeds and saffron threads in heavy
small saucepan until reduced to 1/2 cup, about 20 minutes. Whisk cream and
mustard. (Can be prepared 1 day ahead. Cover and refrigerate.)
For Pancakes:
Whisk eggs and flour in large bowl to blend. Stir in chopped fennel bulb,
milk, chives, shallot, 2 teaspoons chopped tarragon and fennel seeds.
Season generously with salt and pepper. (Can be prepared 1 day ahead. Cover
and chill. Let stand 1 hour at room temperature before using.)
Preheat oven to 250F. Pour thin film of oil into heavy large skillet and
heat over medium heat. Working in batches, drop batter by scant 1/4 cups
into skillet and cook until golden, about 2 minutes per side. Transfer to
cookie sheet. Keep warm in oven.
Add scallops to same skillet. Season with salt and pepper and saute until
cooked through, about 1 minute. Remove from heat. Bring sauce to simmer in
heavy small saucepan; whisk in butter and 1 tablespoon chopped tarragon.
Season to taste with salt and pepper.
Spoon some sauce onto each plate. Top with pancake, then scallops. Drizzle
more sauce over. Garnish with tarragon sprigs if desired and serve.
Serves 10.
Yields
1 servings