This Scallop and Fennel Broth is a light, elegant soup that marries the gentle anise flavor of fennel with tender, barely poached sea scallops in a fragrant, white wine-scented broth. Garnished with fresh herbs and a drizzle of olive oil, it’s perfect for refined occasions or a sophisticated seafood starter.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
1tbspolive oil
1small shallot, finely sliced
1small fennel bulb, thinly sliced (reserve fronds for garnish)
2clovesgarlic, thinly sliced
½cupdry white wine (e.g. Sauvignon Blanc or Pinot Grigio)
4cupsfish stock or light vegetable broth
12sea scallops (about 3 per person), cleaned
Salt and white pepper, to taste
Juice of ½ lemon
1tspchopped fresh parsley or dill
Optional garnish: fennel fronds, microgreens, or lemon zest
Sauté the Base
1
In a medium saucepan, heat olive oil over medium heat.
Add shallot and fennel, season lightly with salt, and cook until softened (about 5–6 minutes).
Stir in garlic and cook for 1 more minute, being careful not to brown.
Deglaze and Simmer
2
Pour in white wine and simmer for 2–3 minutes until slightly reduced.
Add fish stock and bring to a gentle simmer.
Let cook for 8–10 minutes to develop flavor. Season with salt, white pepper, and lemon juice.
Poach the Scallops
3
Lower the heat to maintain a gentle simmer.
Add scallops to the broth and poach for about 2 minutes per side, or until opaque and just cooked through.
Plate and Finish
4
Ladle broth and vegetables into shallow bowls.
Top with scallops, a sprinkle of fresh herbs, and fennel fronds.
Drizzle with olive oil and garnish with lemon zest if desired.
Serving Suggestions
5
Serve with crusty baguette or crostini
Ideal as a first course for seafood dinners or elegant luncheons
Pairs beautifully with crisp white wines or sparkling wine
Ingredients
1tbspolive oil
1small shallot, finely sliced
1small fennel bulb, thinly sliced (reserve fronds for garnish)
2clovesgarlic, thinly sliced
½cupdry white wine (e.g. Sauvignon Blanc or Pinot Grigio)
4cupsfish stock or light vegetable broth
12sea scallops (about 3 per person), cleaned
Salt and white pepper, to taste
Juice of ½ lemon
1tspchopped fresh parsley or dill
Optional garnish: fennel fronds, microgreens, or lemon zest
Directions
Sauté the Base
1
In a medium saucepan, heat olive oil over medium heat.
Add shallot and fennel, season lightly with salt, and cook until softened (about 5–6 minutes).
Stir in garlic and cook for 1 more minute, being careful not to brown.
Deglaze and Simmer
2
Pour in white wine and simmer for 2–3 minutes until slightly reduced.
Add fish stock and bring to a gentle simmer.
Let cook for 8–10 minutes to develop flavor. Season with salt, white pepper, and lemon juice.
Poach the Scallops
3
Lower the heat to maintain a gentle simmer.
Add scallops to the broth and poach for about 2 minutes per side, or until opaque and just cooked through.
Plate and Finish
4
Ladle broth and vegetables into shallow bowls.
Top with scallops, a sprinkle of fresh herbs, and fennel fronds.
Drizzle with olive oil and garnish with lemon zest if desired.
Serving Suggestions
5
Serve with crusty baguette or crostini
Ideal as a first course for seafood dinners or elegant luncheons
Pairs beautifully with crisp white wines or sparkling wine
