Bean
Sea Scallops with Puy Lentils and Fennel Cream
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19 Reviews
Anita S.
August 23, 2024
OFF THE HOOK recipe! I made no modifications since it was my first attempt at this recipe.
The fennel cream was an added decadence—not required but nice!
I would love some ideas on how to up the flavor on fennel? I followed the instructions to include both fresh and seeds…yet I had to strain to taste fennel. The bacon lardons were perfect—when crispy!
The fennel cream was an added decadence—not required but nice!
I would love some ideas on how to up the flavor on fennel? I followed the instructions to include both fresh and seeds…yet I had to strain to taste fennel. The bacon lardons were perfect—when crispy!
neighome
March 16, 2012
I tried this last night. It was wonderful! My friend and I cleaned our plates. I thought the fennel cream was tasty and looked pretty on the plate, but it was not essential, as most of the flavors in the cream are also in the lentils. So if I'm short on time next time I make this (and it will definitely be made again in my house) I might skip the fennel cream. I added a light sprinkle of fennel pollen to the finished plate since I had it on hand. Thank you Oui, Chef!
Oui, C.
March 17, 2012
That's terrific! I'm so glad you liked it, and thanks for letting me know. Cheers - S
Le_commis
July 19, 2011
hello, I know this site recently. this is the first of your recipes that I did. I just returned from my trip to "Bretagne" and I brought with me the scallops, so I took this nice recipe for cooking a nice product. This is a huge success. Merci chef!
MyCommunalTable
April 16, 2010
I had fennel and cream on hand. I made your fennel cream with my roasted chicken and fingerling potatoes tonight. I stuck some fennel and lemon in the cavity of the chicken. It all worked out well. Thanks for the inspiration.
Oui, C.
April 17, 2010
You're welcome. I bet it's great with chicken. In fact, part of my inspiration for the cream came from a morel cream sauce that I had served to me with chicken at a fabulous restaurant in Burgundy a few years back. I had to ask for extra bread to sop it all up.
TasteFood
April 16, 2010
Great flavor and texture combination. I especially love the idea of the fennel cream - can I just eat that with a spoon?
Oui, C.
April 17, 2010
Of course you can! I know this because I had a go at it myself the other night with a spoon. If I were you I'd use a soup spoon, I found that a teaspoon just didn't get the job done.
TheWimpyVegetarian
April 16, 2010
I love scallops, lentils and fennel together! This looks like a great recipe!
lastnightsdinner
April 16, 2010
This looks and sounds fantastic. I love scallops and lentils together, and the fennel cream just knocks this out of the park. Wow.
Oui, C.
April 16, 2010
Thanks! The cream is so good that I thought long and hard this morning about how I could incorporate it into my breakfast.
Merrill S.
April 16, 2010
Welcome back, Oui, Chef!
Oui, C.
April 16, 2010
Thanks, Merrill. It's nice to be back, and I look forward to getting caught up on all the good food that's been happening here while I've been gone. Cheers - S
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