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Curry-Dusted Scallops with Fennel-Apple Broth
- 1 medium fennel bulb, with some stalks and fronds
- 2 medium tart apples, divided
- 4 cups apple cider
- 2 medium shallots, sliced
- 12 large sea scallops, side muscle removed, patted dry
- Kosher salt, freshly ground pepper
- 2 1/2 teaspoons curry powder, divided
- 2 tablespoons olive oil, divided
- 1/2 teaspoon (or more) apple cider vinegar
- 1 tablespoon chopped fresh chives
Directions:View on Bon Appetit
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