6. APPLEWOOD-SMOKED BACON-WRAPPED SEA SCALLOPS IN FENNEL CREAM REDUCTION

makes one portion


3 jumbo sea scallops or alternate seafood
3 strips Applewood-smoked bacon, partially cooked
1 teaspoon canola oil
3 ounces Sambuca, anisette or other 40 percent alcohol
2 ounces heavy cream
2 ounces fennel bulb, julienne, partially cooked
salt & pepper to taste

Wrap each scallop in a strip of partially cooked bacon and skewer scallops together fat side up. Heat canola oil in a 7-inch sauté pan until shimmering. Sear scallops on all sides. Then degrease pan Return pan and scallops to high heat for about 6 seconds. Remove pan from stove and add alcohol. Return pan to stove and flambé over high heat. Because of the amount of alcohol, the flames may be quite high. (What’s happening: as the alcohol burns away, the sugars begin to caramelize in the pan.) When the flames die out, remove scallops from pan. Then continue to reduce the remaining liquid over medium heat until syrupy and deep brown. Add fennel garnish and cream and mix well. Reduce sauce further until it coats the bottom of a spoon. Adjust seasoning to taste.

To serve: Remove skewer from scallops and arrange them on a bed of the cooked fennel. Pour sauce over.


courtesy of: Chef Cesare Avallone, MOJO Grill, 942 Route 376, Sumerlin Plaza, Wappinger Falls, New York, (845) 226-1111 / reprinted from: Avallone, Cesare. “Making sauce: demi-glace and reduction.” The Valley Table. December 2003-February 2004, p. 49