Executive Chef Jonathan Cartwright and Head Chef Selena Gearinger, Muse By Jonathan
Cartwright at Vanderbilt Grace, Newport
This dish can be enjoyed as an appetizer or simply add a few more scallops for an entrée. The unique flavor and textures of the fennel make a delicious backdrop to the sweetness of local scallops.
2 fennel bulbs
3 tablespoons unsalted butter, divided
1½ cups heavy cream, divided
6 sprigs (about 2 tablespoons) flat-leaf parsley, stemmed and chopped
Kosher or sea salt and freshly ground black pepper
2 tablespoons butter
8 locally landed “dry” sea scallops
2 tablespoons cooking oil
Wash and trim fennel bulbs and remove stems, reserving 2 tablespoons of the fronds for garnish. Dice 1 bulb in ¼-inch cubes. Roughly chop the other bulb, setting aside.
Slowly melt 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add cubed fennel. Sauté until it becomes soft, about 2 minutes. Add ½ cup heavy cream. Allow to reduce for about 5 minutes or until most of the cream has been soaked into the fennel. Add the chopped parsley. Season with salt and pepper to taste. Remove ragout from pan, strain off remaining cream and keep warm.
Melt remaining … Read More