Coquilles Saint-Jacques à la Crème with Braised Fennel and Lentils

• 200 g green lentils⇄
• 500 ml water⇄
• 1 piece bay leaf⇄

1. 1.Rinse lentils thoroughly.
2. 2.Place them in a medium saucepan with water and a bay leaf, then bring to a boil over medium-high heat.
3. 3.Reduce to a simmer for 20 minutes until tender but not mushy, checking for a slight bite.

💡 Rinse lentils well to remove excess starch and prevent a cloudy broth.

• 400 g large sea scallops⇄
• 2 g salt⇄
• 1 g white pepper⇄

1. 1.Remove the side muscle from each scallop.
2. 2.Pat extremely dry with multiple paper towels by pressing firmly.
3. 3.Season both sides with salt and white pepper.

💡 Excess moisture prevents a good sear—don’t skimp on drying time or paper towels.

• 2 pieces fennel bulbs⇄
• 15 ml olive oil⇄
• 2 cloves garlic⇄

1. 1.Trim fennel bulbs and remove tough outer layers.
2. 2.Cut into thin wedges and mince garlic.
3. 3.Heat olive oil in a large skillet over medium heat to prepare for braising.

💡 Keep the fennel core intact to hold wedges together during cooking.

• 200 ml vegetable broth⇄
• 1 g salt⇄

1. 1.Add fennel wedges and garlic to the skillet and sauté for 3 minutes until lightly golden.
2. 2.Pour in vegetable broth, cover, and simmer at 160°C for 10 minutes until tender when pierced with a fork.

💡 Turn fennel halfway through to ensure even cooking and browning.

• 30 g butter⇄
• 15 ml olive oil⇄

1. 1.Heat butter and olive oil in a large skillet over high heat until nearly smoking.
2. 2.Place scallops flat-side down, ensuring they don't touch, and sear without moving for 2 minutes until a deep golden crust forms.
3. 3.Flip and cook 1 minute more, then transfer to a warm plate.

💡 If there’s no loud sizzle when scallops hit the pan, the heat isn’t high enough—wait longer.

• 60 g shallots⇄
• 100 ml dry white wine⇄
• 150 ml heavy cream⇄

1. 1.Reduce skillet heat to medium and add finely minced shallots.
2. 2.Cook for 2 minutes until softened.
3. 3.Deglaze with white wine, scraping up browned bits, and reduce by two-thirds over 2 minutes.
4. 4.Add cream and simmer for 3 minutes until the sauce coats the back of a spoon.

💡 Test sauce consistency by drawing a line on the spoon—if it holds, it’s ready.

• 5 g lemon zest⇄
• 1 g salt⇄

1. 1.Drain cooked lentils and discard bay leaf.
2. 2.Add to the skillet with braised fennel and stir gently to combine.
3. 3.Add lemon zest and season with salt, then cook uncovered for 2 minutes over low heat to meld flavors.

💡 Stir gently to avoid breaking down the lentils into mush.

• 8 g fresh tarragon⇄
• 15 ml lemon juice⇄
• 2 g salt⇄
• 1 g white pepper⇄

1. 1.Remove skillet from heat.
2. 2.Stir in chopped tarragon, lemon juice, and any accumulated juices from the scallop plate.
3. 3.Adjust seasoning with salt and white pepper to taste.

💡 Add scallop juices for extra depth, but do it off heat to avoid curdling the cream.