Broiled Nantucket Bay Scallops

Photos by Michael Piazza / Styled by Catrine Kelty / Recipe by Chef Neil Rogers, (formerly of) Tomasso Trattoria, Southborough

Serves 6

1¾ pounds Nantucket bay scallops
1 bulb fennel, cut into ¼-inch dice
1 onion, cut into ¼-inch dice
1 clove garlic, minced
¼ cup loosely packed basil, sliced into chiffonade
4 tablespoons butter
¼ cup anise flavored liqueur, like Pernod, Pastis or Ouzo
2 cups bread crumbs
¼ cup chopped parsley
3 egg yolks
3 cups canola oil
1 tablespoon Dijon mustard
juice of one lemon
extra virgin olive oil
kosher salt and freshly ground black pepper to taste

Preheat oven to 450°F.

In a large Dutch oven melt butter over medium heat until foamy, add onions, fennel, garlic, basil and salt and pepper to taste. Sweat for 5–7 minutes until vegetables are soft and translucent.

Deglaze the pan with the liqueur and cook for 5 minutes, reducing the liquid in the pan till almost evaporated, then remove and pour into a small bowl to cool.

While the vegetable mixture is cooling, in a separate pan sautéed the scallops in butter for about 3 minutes and put aside.

Place egg yolks in a food processor with the garlic, lemon, mustard and reserved vegetables, turn on for 2 minutes and puree to a smooth paste. With the machine running, add the canola oil in a thin, steady stream to emulsify for the aïoli, then add salt and pepper to taste.

Place scallops in lightly buttered ramekins or oven proof dish, top with aïoli and sprinkle generously with bread crumbs.

Bake until aïoli is bubbly and bread crumbs are browned and toasty, 10–12 minutes. Finish with a drizzle of olive oil and chopped parsley.

This recipe appeared in the Winter 2013 issue as part of larger story on The Feast of the Seven Fishes.