Braised Scallops with Fennel from Cooking by James Peterson

Name: Braised Scallops with Fennel from Cooking by James Peterson
Ingredients: 16 large sea scallops for main courses, 18 small sea scallops, or 6 very large sea scallops for first courses; 4 tablespoons butter, cut into four 1-tablespoon slices; 1 fennel bulb, preferably with lots of stalks and fronds; 1 teaspoon coriander seeds; ½ cup dry white wine; Salt, preferably fleur de sel; Pepper

app.ckbk.com

Here, the scallops are braised in a vegetable broth flavored with fennel stalks, and then the fennel bulb, cut into wedges and braised, is served as an accompan

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Ingredients

16 large sea scallops for main courses, 18 small sea scallops, or 6 very large sea scallops for first courses
4 tablespoons butter, cut into four 1-tablespoon slices
1 fennel bulb, preferably with lots of stalks and fronds
1 teaspoon coriander seeds
½ cup dry white wine
Salt, preferably fleur de sel
Pepper