Golden scallops on crisp shaved fennel with lemon.
New cookbook version · Serves 4 as a starter
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 12 large sea scallops, side muscles removed
- 1 fennel bulb, very thinly sliced
- 2 handfuls rocket
- 2 tbsp olive oil, divided
- 1 tbsp lemon juice
- 20 g butter
- ½ tsp lemon zest
- Salt and black pepper
Method
- Keep scallops chilled, then pat them thoroughly dry before cooking.
- Toss fennel and rocket with 1 tbsp oil, lemon juice and a small pinch of salt. Divide among plates.
- Heat a heavy pan over medium-high heat. Add remaining oil, then scallops in a single uncrowded layer.
- Sear for about 1½–2 minutes on the first side. Turn, add butter and cook another 1–2 minutes until opaque and just firm, about 63°C in the centre.
- Place on the salad and spoon over a little pan butter. Finish with zest and pepper; serve immediately.