Bacon Wrapped Scallops Appetizer
4 bacon wrapped scallops
¼ c. fennel compote
1 fennel sprig
Chopped parsley
1 oz. butter
Sear the scallops on the flat top in the butter for 2 minutes on each side. Put the scallops in a pie tin and place in a 500 degree convection oven for 6 minutes (until just opaque on the inside). Heat up the fennel compote in a skillet on the stove. Remove the toothpick from the scallops and place on a 9 inch round plate. Place the fennel compote in the middle of the scallops and place the fennel sprig in the middle of the plate. Garnish with the copped parsley.
Ingredients for Fennel Compote
2 fennel bulbs
1 tomato
½ red onion
1 c. sun dried tomatoes
1 t.chicken base 2 t. sugar
2 oz. Pomice olive oil
4 c. water
½ t. kosher salt
Place the water, sundried tomatoes, chicken stock, and sugar in a sauce pan and heat over a low flame. In a separate sauce pan, boil some water. Score the 4 X 4 tomatoes and place them in the boiling water for 4 minutes, then place in ice to cool down. Peel the tomatoes, de-seed and cut into ½ inch cubes. Saute the red onion in half of the olive oil for 5 minutes. Cut the fennel bulb into quarters and remove the heart. Cut fennel into ¼ inch julienne across the grain and sauté in remaining olive oil in a covered pot for 5 minutes. Add the fresh tomatoes and cook for 3 minutes, then add all remaining ingredients and simmer for 10 minutes. Cool down the compote. Cover, label and date.
For more information, reservations call (801) 359-4464 or visit www.donovanssteakhouse.com. Donovan’s steak and Chop House is located at 134 W. Pierpont Avenue in downtown Salt Lake City.
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