Seared Scallops With Fennel Saffron Tomato Sauce

Ingredients

Fennel Saffron Tomato Sauce1 tsp fennel seeds
2 tbsp olive oil
½ cup sliced leeks
1 cup of quartered cherry tomatoes
2 cardamom pods
Pinch of saffron
¼ tsp of crushed red chilies
2 tbsp fresh orange juice
2 tbsp golden sultanas
1 tbsp toasted pine nuts
1 cup organic vegetable stock
2 tbsp chopped fresh parsley
Salt and pepper to taste

Seared Scallops6-8 large Diver scallops
1 tbsp olive oil
1 tbsp butter

Parsley Garnish (Optional)
4 tbsp finely chopped fresh parsley
2 tbsp cooked bulgur wheat
1 tsp extra virgin olive oil (EVOO)
1 tbsp fresh lemon juice
Salt and pepper to taste

Method

1. Add olive oil to a medium sauce pan. Add fennel seeds and cardamom pods until slightly browned at a medium high temperature. Add the leeks and cook until soft, then add cherry tomatoes and cook for another 3-4 minutes.
2. Next add vegetable stock, orange juice, salt, crushed red chilies and saffron. Mix thoroughly and simmer for about 1-2 minutes.
3. Now add the sultanas and pine nuts, mix lightly and simmer on medium heat until all the flavours have melded together. Add parsley, remove from heat and keep warm.
4. If using the optional garnish, combine the bulgur wheat, parsley, EVOO, lemon juice and salt and pepper into a non-reactive bowl. This will be similar to a tabouleh, but simpler, mainly used to enhance the flavours and texture of this dish as well as for presentation. Set aside and refrigerate until ready to use.
5. In a medium sauté pan heat olive oil and butter at a medium-high temperature.
6. Place the scallops in the pan and cook about 6-7 minutes on one side until the crust becomes a golden brown and the scallops turn opaque. When cooked through, flip and cook the other side for about 30 seconds.
7. Place the sauce in the centre of the plate and top with the seared scallops. Lightly garnish with the parsley mixture and ENJOY!