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Name: Scallop And Fennel Pancakes with Mustard Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Whipping cream; 1 tb Chopped fresh tarragon or 1; 4 ts Yellow mustard seeds; 2 ts Chopped fresh tarragon or; 4 lg Eggs; 1/2 c All purpose flour; 2 tb Dijon mustard; 1/2 c Unsalted butter; cut into; 1 c Dry white wine; 1/2 ts Saffron threads; (scant); 1 ts Chopped fennel seeds; olive oil; 1 c Fish stock or bottled clam; 3 tb Minced shallot; ; stick); ; dried; 1 1/2 c Very finely chopped fennel; 1/4 c Chopped fresh chives or; Fresh tarragon sprigs;; 1/2 c milk; ; dried; 20 lg Sea scallops; quartered

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INGREDIENTS

1/2 c Whipping cream
1 tb Chopped fresh tarragon or 1
4 ts Yellow mustard seeds
2 ts Chopped fresh tarragon or
4 lg Eggs
1/2 c All purpose flour
2 tb Dijon mustard
1/2 c Unsalted butter; cut into
SAUCE
1 c Dry white wine
1/2 ts Saffron threads; (scant)
1 ts Chopped fennel seeds
olive oil
1 c Fish stock or bottled clam
3 tb Minced shallot
; stick)
; dried
1 1/2 c Very finely chopped fennel
1/4 c Chopped fresh chives or
Fresh tarragon sprigs;
1/2 c milk
; dried
20 lg Sea scallops; quartered
PANCAKES

INSTRUCTIONS

For sauce: Boil fish stock, dry white wine, mustard seeds and saffron threads in heavy small saucepan until reduced to 1/2 cup, about 20 minutes. Whisk cream and mustard. (Can be prepared 1 day ahead. Cover and refrigerate.) For Pancakes: Whisk eggs and flour in large bowl to blend. Stir in chopped fennel bulb, milk, chives, shallot, 2 teaspoons chopped tarragon and fennel seeds. Season generously with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before using.) Preheat oven to 250F. Pour thin film of oil into heavy large skillet and heat over medium heat. Working in batches, drop batter by scant 1/4 cups into skillet and cook until golden, about 2 minutes per side. Transfer to cookie sheet. Keep warm in oven. Add scallops to same skillet. Season with salt and pepper and saute until cooked through, about 1 minute. Remove from heat. Bring sauce to simmer in heavy small saucepan; whisk in butter and 1 tablespoon chopped tarragon. Season to taste with salt and pepper. Spoon some sauce onto each plate. Top with pancake, then scallops. Drizzle more sauce over. Garnish with tarragon sprigs if desired and serve. Serves 10. Bon Appetit December 1992

NOTES

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Scallop And Fennel Pancakes with Mustard Sauce

1/2 c Whipping cream
1 tb Chopped fresh tarragon or 1
4 ts Yellow mustard seeds
2 ts Chopped fresh tarragon or
4 lg Eggs
1/2 c All purpose flour
2 tb Dijon mustard
1/2 c Unsalted butter; cut into
 SAUCE
1 c Dry white wine
1/2 ts Saffron threads; (scant)
1 ts Chopped fennel seeds
 olive oil
1 c Fish stock or bottled clam
3 tb Minced shallot
 ; stick)
 ; dried
1 1/2 c Very finely chopped fennel
1/4 c Chopped fresh chives or
 Fresh tarragon sprigs;
1/2 c milk
 ; dried
20 lg Sea scallops; quartered
 PANCAKES

For sauce:    Boil fish stock, dry white wine, mustard seeds and saffron threads in heavy  small saucepan until reduced to 1/2 cup, about 20 minutes. Whisk cream and  mustard. (Can be prepared 1 day ahead. Cover and refrigerate.)    For Pancakes:    Whisk eggs and flour in large bowl to blend. Stir in chopped fennel bulb,  milk, chives, shallot, 2 teaspoons chopped tarragon and fennel seeds.  Season generously with salt and pepper. (Can be prepared 1 day ahead. Cover  and chill. Let stand 1 hour at room temperature before using.)    Preheat oven to 250F. Pour thin film of oil into heavy large skillet and  heat over medium heat. Working in batches, drop batter by scant 1/4 cups  into skillet and cook until golden, about 2 minutes per side. Transfer to  cookie sheet. Keep warm in oven.    Add scallops to same skillet. Season with salt and pepper and saute until  cooked through, about 1 minute. Remove from heat. Bring sauce to simmer in  heavy small saucepan; whisk in butter and 1 tablespoon chopped tarragon.  Season to taste with salt and pepper.    Spoon some sauce onto each plate. Top with pancake, then scallops. Drizzle  more sauce over. Garnish with tarragon sprigs if desired and serve.    Serves 10.    Bon Appetit December 1992

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Nutrition

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Serving Size: 1 Serving (1335g)
Recipe Makes: 1 servings

Calories: 2172
Calories from Fat: 1291 (59%)

Amt Per Serving		% DV

	Total Fat 143.5g	191 %
	Saturated Fat 42.4g	212 %
	Monounsaturated Fat 64.4g
	Polyunsanturated Fat 18.2g
Cholesterol 4273.5mg		1315 %
Sodium 2115.4mg		73 %
Potassium 1804.4mg		47 %
Total Carbohydrate 72.5g		21 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 67.6g
Protein 139.6g		199 %
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Calories per serving: 2172

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