Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Ease of preparation: easy

Recipe courtesy of Executive Chef Yvers Garnier, Restaurant La Mer, Halekulani Hotel

Ingredients:

2 cups macadamia nuts
7 scallops
3 tablespoons macadamia nut oil
1 bulb fennel
1 tablespoon water
Salt and pepper
1 piece star anise

Instructions:

1. Preheat oven to 450F.
   
2. Toast macadamia nuts in the oven for 5-10 minutes until they are toasted blonde; watch them carefully as they burn quickly. Let them cool down and grind them.
   
3. Cut 7 scallops into 2 horizontal pieces. Brush them lightly with macadamia nut oil and press them into the ground macadamia nuts to coat completely. Arrange them on a baking sheet and set aside.
   
4. Remove greens from fennel and reserve for garnish or another use.
   
5. Slice bulb thinly and put pieces in a small frying pan with the macadamia nut oil, water, salt, pepper and star anise.
6. Bring to a simmer and cover for 15-20 minutes, simmering slowly until it is the consistency of a compote. Set aside.
7. Heat on high in the oven for 10 minutes before using.
   
8. Put the sheet with scallops in the oven only for 2 minutes just to stiffen the scallops and cook through.
   
9. Place fennel confit in center of the plate and arrange roasted scallops in the shape of a fan. Garnish with fennel greens.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.