Seared Sea Scallops with Chorizo and Fennel Salad

Seared Sea Scallops with Chorizo

Try these Seared Sea Scallops with Chorizo and Fennel Salad from 2015 Louisiana Cookin’ Chef to Watch David Sorrells.

Seared Sea Scallops with Chorizo and Fennel Salad
Serves 4
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Ingredients
  1. 1 pound fresh chorizo sausage, casings removed
  2. 3 tablespoons olive oil, divided
  3. 1 shallot, minced
  4. 12 parsnips, peeled and chopped
  5. 5 sprigs of thyme, divided
  6. 4 cups heavy whipping cream
  7. 1 cup golden raisins
  8. 1 cup sugar
  9. 2 cups white wine
  10. 3 fennel bulbs, trimmed and divided
  11. 2 cups chicken stock
  12. 3/4 teaspoon salt, divided
  13. 5 star anise pods
  14. 2 tablespoons canola oil
  15. 12 large sea scallops, muscle removed
  16. 1/4 teaspoon ground black pepper
  17. 1 clove garlic
  18. 6 tablespoons unsalted butter
  19. Fennel Salad (recipe follows)
  20. Garnish: nasturtium leaves and flowers, and fresh lemon juice
Instructions
  1. Preheat oven to 200°.
  2. In a medium sauté pan over medium-heat, add chorizo; cook until browned, and let drain on paper towels. To a rimmed baking sheet, 
add chorizo in 1 layer, and bake 
2½ to 3 hours or until dehydrated.
  3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shallot, and cook until softened. Add parsnip, 2 thyme sprigs, and cream; simmer until parsnip is just tender. With an immersion blender, process until smooth; strain through a fine mesh sieve. Set aside.
  4. In a large, heatproof bowl, add raisins. To a small saucepan, add sugar and wine, and bring to a boil, stirring until sugar dissolves. Pour wine mixture over raisins, and cover.
  5. From the root end of fennel bulbs, cut 3 (½-inch) thick slices; using a 1-inch round metal cutter, cut 12 rounds. In a medium saucepan, bring chicken stock to a boil over medium-high heat; reduce heat, and simmer. Add fennel rounds, ½ teaspoon salt, and star anise, and heat over medium heat until just soft; let cool slightly.
  6. In a large sauté pan, heat 
1 tablespoon olive oil over medium-high heat; add fennel rounds, and cook until caramelized. Set aside.
  7. In a large stainless steel sauté pan, add canola oil, and heat over medium-high heat until almost smoking. Season scallops with remaining 
¼ teaspoon salt and ¼ teaspoon pepper. Add scallops, and reduce heat to medium. Cook 2 minutes or until a golden crust forms, and turn. Add garlic, butter, and remaining 3 thyme sprigs to sauté pan. With a large spoon, baste scallops for 2 minutes 
or until just cooked through.
  8. On each serving plate, add 
3 tablespoons of parsnip purée. Divide scallops among serving plates. Divide Fennel Salad and fennel rounds among serving plates. Sprinkle with chorizo and raisins. In a small bowl, toss nasturtium with lemon juice and remaining 1 tablespoon olive oil 
and garnish, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Fennel Salad
Serves 4
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Ingredients
  1. 1 fennel bulb, trimmed and halved
  2. 1 tablespoon olive oil
  3. 2 tablespoons fresh lemon juice
  4. ¼ teaspoon salt
  5. ¼ teaspoon ground black pepper
Instructions
  1. With a mandolin, carefully shave fennel crosswise. In a large bowl, combine fennel and remaining ingredients. Cover and refrigerate until serving.
Louisiana Cookin https://www.louisianacookin.com/

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