Tom Colicchios Pan Roasted Scallops with Scallop Jus
Ingredients
- 2 1/2 pounds large sea scallops
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, peeled and chopped
- 1 small fennel bulb, cored and chopped
- 1 celery stalk, chopped
- Kosher salt and freshly ground black pepper
- 1/3 cup dry white wine
- 2 cups chicken stock
- 1 sprig fresh tarragon, 1 sprig fresh thyme, and 1 fresh bay leaf tied in cheesecloth
- 3 tablespoons unsalted butter
- 2 tablespoons peanut oil
- 2 sprigs fresh thyme
Instructions
Tom Colicchio's Pan-Roasted Scallops with Scallop Jus serves 8 original recipe by Food52.
Organization Tags
Tags easily organize your Recipe Library
Comments