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

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

Rinse lentils thoroughly, then place in a medium saucepan with water and a bay leaf; bring to a boil over medium-high heat, then 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⇄

Remove the side muscle from each scallop, pat extremely dry with multiple paper towels by pressing firmly, then 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⇄

Trim fennel bulbs, remove tough outer layers, and cut into thin wedges; mince garlic; 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⇄

Add fennel wedges and garlic to the skillet, sauté for 3 minutes until lightly golden, then 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⇄

Heat butter and olive oil in a large skillet over high heat until nearly smoking; place scallops flat-side down, ensuring they don’t touch, and sear without moving for 2 minutes until a deep golden crust forms; 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⇄

Reduce skillet heat to medium, add finely minced shallots, and cook for 2 minutes until softened; deglaze with white wine, scraping up browned bits, and reduce by two-thirds over 2 minutes; 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⇄

Drain cooked lentils, discard bay leaf, and add to the skillet with braised fennel; stir gently to combine, add lemon zest, and season with salt; 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⇄

Remove skillet from heat, stir in chopped tarragon, lemon juice, and any accumulated juices from the scallop plate; 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.