Name: Scallop and Fennel Broth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
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

DifficultyBeginner

CategoryFish, Seafood, Soups

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.

Yields4 Servings

Prep Time15 minsCook Time25 minsTotal Time40 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

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

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

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

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

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