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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 mins 1 tbsp olive oil
1 small shallot, finely sliced
1 small fennel bulb, thinly sliced (reserve fronds for garnish)
2 cloves garlic, thinly sliced
½ cup dry white wine (e.g. Sauvignon Blanc or Pinot Grigio)
4 cups fish stock or light vegetable broth
12 sea scallops (about 3 per person), cleaned
Salt and white pepper, to taste
Juice of ½ lemon
1 tsp chopped 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 1 tbsp olive oil
1 small shallot, finely sliced
1 small fennel bulb, thinly sliced (reserve fronds for garnish)
2 cloves garlic, thinly sliced
½ cup dry white wine (e.g. Sauvignon Blanc or Pinot Grigio)
4 cups fish stock or light vegetable broth
12 sea scallops (about 3 per person), cleaned
Salt and white pepper, to taste
Juice of ½ lemon
1 tsp chopped 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
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