Sauteed Scallops with Fennel Compote in Curry Sauce

• 3 tablespoons butter
• 3 fennel bulbs, trimmed, thinly sliced
• 1 cup chicken stock or canned low-salt broth
• 3 tablespoons sugar
• 3 tablespoons fresh lemon juice
• 1 1/2-cups bottled clam juice
• 1/4 cup dry white wine
• 2 large mushrooms, sliced
• 1 large shallot, sliced
• 2 tablespoons dry vermouth
• 1 teaspoon curry powder
• 1/4 cup whipping cream
• 7 tablespoons butter
• 24 sea scallops

1. Melt butter in large skillet over medium heat.
2. Add fennel; saute until tender, about 12 minutes.
3. Add stock, sugar and lemon.
4. Simmer until fennel is very tender and mixture is thick, stirring often, about 20 minutes.
5. (Can be made 1 day ahead; chill.)
6. Boil first 6 ingredients in medium saucepan until liquid is reduced to 3/4 cup, about 20 minutes.
7. Add cream; boil until liquid is reduced to 3/4 cup, about 5 minutes.
8. Strain sauce into small saucepan.
9. Bring to simmer.
10. Remove from heat.
11. Gradually add 5 tablespoons butter, whisking just until melted.
12. Season with salt and pepper.
13. Melt remaining 2 tablespoon butter in heavy large skillet over high heat.
14. Season scallops with salt and pepper.
15. Add to skillet and saute until cooked through, about 3 minutes per side.
16. Rewarm fennel.
17. Divide among 6 plates.
18. Surround with scallops.
19. Spoon sauce around scallops.

butter, fennel bulbs, chicken stock, sugar, lemon juice, clam juice, white wine, mushrooms, shallot, curry powder, whipping cream, butter, scallops

Taken from www.epicurious.com/recipes/food/views/sauteed-scallops-with-fennel-compote-in-curry-sauce-1017 (may not work)