a source of inspiration

After cooking dinner several times a week for over 20 years, I’ve developed a large repertoire of recipes. Still, I constantly seek new inspiration. One of my favorite resources for new ideas has always been my food magazines. Gourmet magazine was a staple in my family. As a little girl, I remember my grandmother would keep piles of the latest issues stacked on a side table in her living room. She’d discuss the recipes and would wax poetic about the featured menus of the month. As an adult, I would eagerly await that magazine too–especially the November issue, which I would depend on to help me plan my Thanksgiving meal. I was devastated when that magazine folded last year–I felt like I lost a part of my heritage. Since then, I’ve learned to count on Food & Wine, Saveur, and others to fill the void. Of course, I do most of my recipe surfing online these days, and also love my Epicurious iPhone app, which is an encyclopedia of Gourmet recipes. I’ll often use it when I’m food shopping–it’s instant inspiration gratification.

It was in the latest issue of Food & Wine that I found this recipe. I was struck by the unusual combination of scallops, fennel and yogurt–how lovely it sounded: sauteed scallops topped with fennel braised in a saffron infused liquid on a bed of salted, creamy yogurt. I decided to tweak this–as I always do–by adding a pork element: pancetta. By caramelizing diced pancetta first, and then sauteing the fennel in the pork fat, I added another dimension to this dish.

Scallops with Saffron Braised Fennel, Pancetta & Yogurt

This dish is such a sumptuous balance of flavors, that I don’t think it really needs any accompaniment. The rich scallops, the tender fennel with a hint of anise flavor, creamy yogurt, and salty pancetta make a very satisfying meal in itself.

To simplify dicing the pancetta, it’s a good idea to put it in the freezer for a few minutes to help it solidify. Add 1 tablespoon olive oil to a large sauté pan over medium heat, then add pancetta dice and cook to caramelize, stirring frequently, for about 5 minutes.

When the pancetta is nicely browned, remove from the pan using a slotted spoon and drain on paper towel. Turn the heat down to medium-low and add the fennel wedges, which have been seasoned with salt and pepper, to the fat in the pan. Sauté until nicely browned, about 3 to 4 minutes on each side.

Stir the minced shallot and garlic in with the fennel, add the thyme sprig and large pinch of saffron, and sauté until shallot is softened, about 1 minute. Add chicken or vegetable stock, cover the pan, and simmer over low heat for 5 to 6 minutes. Turn the fennel over and cook for another 5 to 6 minutes, until it is tender.

In a large skillet, heat grapeseed oil over medium-high heat. Rinse scallops and, using a small paring knife, remove any of the tough muscle that may still be attached to the side of each scallop. Dry them on paper towel, season with salt and pepper, and add to the skillet. Sauté until golden brown on one side, 1 to 2 minutes, then turn scallops over. Add butter to pan and continue to cook, basting scallops with butter, another 2 minutes.

Mix Greek yogurt with crunchy sea salt and spoon onto plates, making a bed for other ingredients. Top with scallops, braised fennel and juices, and sprinkle over diced pancetta. Garnish with fennel fronds.

Serves 4:

1/3 pound Italian pancetta, diced

1 tablespoon olive oil

2 medium fennel bulbs, tops removed, cut into wedges, leafy fronds reserved

kosher salt and freshly ground black pepper

1 large shallot, minced

2 garlic cloves, minced

1 thyme sprig

1 large pinch of Spanish saffron

1/2 cup chicken or vegetable stock

1 tablespoon grapeseed or vegetable oil

16 sea scallops, muscle removed

1 tablespoon good quality unsalted butter

1 cup 0% or 2% plain Greek yogurt, stirred

1 teaspoon sea salt, or to taste

print