2 fennel bulbs
2 teaspoons salt
2 tablespoons olive oil
20 sea scallops, about 1 lb total weight
1 cup tomato and red pepper coulis
Pinch of ground white pepper
1/2 teaspoon cayenne pepper
2 tablespoons chopped fresh parsley
Remove and discard any bruised outer leaves from the fennel bulbs, then cut off any stalks and feathery tops. Using an electric slicer, a mandoline or a very sharp knife, slice the fennel bulbs crosswise as thinly as possible. Place the fennel slices in a sieve or colander and sprinkle with 1 teaspoon of the salt, tossing the fennel to distribute evenly. Let stand for 30 minutes to drain off any water drawn out by the salt. Then rinse under cold running water and dry thoroughly with paper towels.
In a large sauté pan over high heat, warm the olive oil. Add the scallops and cook, turning once, until golden brown, 1-1 1/2 minutes per side.
Add the fennel and the tomato-pepper coulis and stir well. Then stir in the remaining 1 teaspoon salt and the white and cayenne peppers. Bring to a boil and cook, stirring, until the scallops are firm to the touch, 1-2 minutes longer.
Transfer to a warmed platter or individual plates and sprinkle with the chopped parsley. Serve at once.
Active Time: 25 Minutes
Total Time: 1 Hour 40 Minutes
Yield: 4 Servings