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Fennel Pollen Seared Scallops with Squid Ink & Rice Cakes

Fennel Pollen Seared Scallops with Squid Ink & Rice Cakes


  • 8 oz Dry Pack 10-20 Scallops
  • 1/2 tsp Fennel Pollen
  • 3 oz Arborio Rice
  • 6 oz Chicken Stock
  • 1 oz Fontina Cheese
  • 1 ea Egg Yolk
  • 1 cup Panko Breadcrumbs
  • 4 oz Romanesco, Cut and Blanched
  • 1/2 Tbsp Squid Ink
  • 4 oz Soave or Pinot Grigio
  • 2 oz Butter


  1. Season the scallops with S/P and fennel pollen, and pan sear.
  2. Cook rice on a slow simmer adding 1/3 of the stock at a time, then cool.
  3. Add the cheese and egg yolk to the rice and mix thoroughly, then coat in breadcrumbs and then pan fry until golden brown.
  4. Bring the wine to a simmer and reduce to nearly dry, then add the squid ink and mount in the whole butter.

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