Fennel Poached Scallops

This recipe needs


  • 45 lbs FAS Sea Scallops, 20-30 count
  • 2 heads Cauliflower
  • 4 cups Cream
  • 1 cup Butter
  • 30 Fennel seeds
  • 2 Fennel Bulb
  • 4 leeks washed and sliced into rings
  • Sea Salt as required
  • Pepper as required
  • 1 bunch Chives, snipped
  • 4 cups White wine
  • 1/3 cup Pernod liquor (pastis)
  • 5 bay leaves


  1. Cook cauliflower until very tender in salted water with fennel seeds.
  2. Drain water and add cream to the pot. Simmer 2 minutes and then puree until smooth. Reserve.
  3. In a large heavy bottom pot, melt butter with leeks, fennel, bay leaves and fennel seeds until aromatic and tender but not colored. Add wine and Pernod and bring to a boil. Add scallops and reduce heat to low.
  4. Cover and gently cook for a few minutes until scallops are just barely cooked. Remove scallops to a colander to drip. Catch drippings in another vessel and add back to the juices remaining in the pan.
  5. Stir in cauliflower puree. Pour puree in the bottom of a chafing dish and add scallops. Sprinkle with chives and/or parsley.
  6. 200 people buffet style
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