Skill Level: Beginner
Course Main Course
Total Time 20 minutes
Servings 2


  • 10 each Diver scallops
  • 16 oz. Vegetable stock
  • 2 each Garlic cloves, peeled
  • 3 each Thyme sprigs
  • 5 each Basil leaves
  • ¼ bundle Cilantro
  • 2 T. Fennel greens
  • to taste Salt and pepper


  • Using a medium size stock pot, combine vegetable stock, garlic cloves, basil, cilantro, fennel and bring to a simmer.
  • Remove abductors from scallops.
  • Place scallops in poaching liquid and poach for 2-3 minutes until scallops are opaque in color.
  • Remove from poaching liquid and season with sea salt and pepper, to taste.
  • Enjoy!


Servings: 2
Serving Size: 5 scallops
Nutrition Information: Poaching protein is an easy way to achieve amazing flavor with less oil and fat, if desired. Gluten-free, dairy free, nut free.