December 18, 2023, by Lynn van de Vorst

Delicious scallop with pasta, 'nduja and fennel

Eat & Drink, Recipes
December 18, 2023, by Lynn van de Vorst

Delicious scallop with pasta, 'nduja and fennel

Imagine this: you're hosting a dinner party for your friends or family, and you have to figure out what to make to impress them. You want to pull out all the stops (or as much as possible)! Well, this starter will do the trick. This delicious scallop with pasta, 'nduja and fennel is super tasty and looks fancy (what more could you want?). Read on to find out how @LynnvandeVorst it prepares.

 

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Image credits Chevalier Studio

You need these ingredients for two starters:

You need these ingredients for two starters:

– 50 g butter
– 1 tsp nduja
– 1 fennel
– 100 ml white wine
– 50 ml orange juice
– 4 scallops, room temperature and patted dry
– 2 fresh lasagna sheets, halved
– handful of chives, finely chopped
– 1/2 lemon, zest
– olive oil, for frying
– salt and pepper, to taste

and then...

and then...

– Melt the 'nduja with butter in a saucepan. Pour into a bowl and put in the fridge so that the butter hardens a little but does not solidify completely. This takes about 20 minutes.
– Cut the fennel into 4 wedges and remove the outer skin if necessary. Cut off the tops of the fennel and also remove the small stems.
– Place a frying pan with olive oil on high heat and fry the fennel until golden brown. This takes about 5 minutes. Season with salt and pepper. Lower the heat and deglaze the fennel with white wine. Cover the pan with a lid and stew the fennel for 15 minutes.
– Remove the lid from the pan. Add the orange juice, turn up the heat a bit and let it caramelize.
– Place a frying pan with olive oil on high heat and place the scallops in it. Do not move the scallops so that a nice crust can form. Turn the scallops after 3 minutes and turn the heat low or off. Add the 'nduja butter and baste the scallop with butter. Finish with salt and pepper.
– In the meantime, cook the lasagna sheets and when they are done, brush them with 'nduja butter and place the fennel and scallop on top. Finish with chives and lemon zest.
(The fennel and 'nduja butter can be made well in advance. Cooking the pasta and baking the scallop should be done à la minute)

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