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Seared Sea Scallops with Chorizo and Fennel Salad
LOUISIANA COOKIN'26Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. chorizo sausage (fresh, casings removed)
- 3 Tbsp. olive oil (divided)
- 1 shallot (minced)
- 12 parsnips (peeled and chopped)
- 5 sprigs thyme (divided)
- 4 cups heavy whipping cream
- 1 cup golden raisins
- 1 cup sugar
- 2 cups white wine
- 3 fennel bulbs (trimmed and divided)
- 2 cups chicken stock
- 3/4 tsp. salt (divided)
- 5 star anise pods
- 2 Tbsp. canola oil
- 12 sea scallops (large, muscle removed)
- 1/4 tsp. ground black pepper
- 1 clove garlic
- 6 Tbsp. unsalted butter
- fennel salad (recipe follows)
- nasturtium leaves (optional)
- fresh lemon juice (optional)
- 1 fennel bulb (trimmed and halved)
- 1 Tbsp. olive oil
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
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