Dredging the scallops in curry powder before searing them means the spices toast as the scallops cook.
Recipe information
Yield
4 Servings
Ingredients
1
2
4
2
12
2
2
1
1
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Preparation
Step 1
Set a fine-mesh sieve over a medium bowl. Trim stalks and fronds from fennel; place trimmings in a large heavy saucepan. Set bulb aside. Coarsely chop 1 apple with skin and core; place in saucepan. Add cider and shallots. Bring to a boil over high heat. Reduce heat to medium; simmer until liquid is reduced to about 2 1/4 cups when poured through sieve, 20–25 minutes. Discard solids in strainer.
Step 2
Preheat oven to 250°. Halve fennel through core; thinly slice crosswise. Peel, core, and cut remaining apple into 1/3" cubes.
Step 3
Season scallops with salt and pepper. Place 2 tsp. curry powder on a small plate. Dip flat sides of scallops in curry powder; place on a large plate.
Step 4
Heat 1 Tbsp. oil in a large heavy skillet over medium-high heat. Add scallops and cook until browned and just opaque in the center, about 2 minutes per side. Transfer to a small baking sheet; reserve skillet. Place scallops in oven to keep warm.
Step 5
Add remaining 1 Tbsp. oil, sliced fennel, and apple cubes to reserved skillet; sauté until beginning to soften, about 3 minutes. Add fennel-apple broth and remaining 1/2 tsp. curry powder. Increase heat and boil until mixture thickens slightly and measures 2 cups, about 10 minutes. Stir in 1/2 tsp. vinegar. Season with salt, pepper, and more vinegar, if desired.
Step 6
Divide broth mixture among shallow soup bowls. Add scallops; garnish with chives.