Sauteed scallop and fennel salad

4 servings

Ingredients

Quantity Ingredient
4 Fennel Bulbs
1 Lemon Juice
1 Star Anise
1¾ ounce Unsalted Butter
1 tablespoon Olive Oil
12 Scallops
Salt
White Pepper
Green Salad Leaves
Vinaigrette
1 tablespoon Chives

Directions

Preparation:

Trim the scallops and remove the roes.

1. Top and tail the fennel, then using a small knife remove the core from the base of each bulb. Place 900ml of water in a pan with the lemon juice, a pinch of salt and the star anise then bring to the boil. Add the fennel, cover and simmer over a medium heat for 15-20 minutes or until just tender.

2. Remove the fennel and star anise with a slotted spoon. Pour off half the cooking liquid and boil it to reduce to about 150ml. This will increase the fennel flavour. Add the butter gradually to the liquid, whisking vigorously between each addition, to make a butter sauce. For a lighter and smoother sauce, use an electric hand blender. Keep warm.

3. Slice the fennel 5mm thick lengthways. Heat a frying pan and add one tsp of olive oil. Fry the slices on both sides until golden, season and place on a serving plate; keep warm.

4. Add the remaining oil to the pan and heat well, then add the scallops. Once coloured and seasoned on both sides, they are ready; this should only take 2-3 minutes depending on size. Remove from the pan and place on top of the fennel. Arrange the salad leaves in the centre of the scallops. Str the chives into the sauce and spoon around. Submitted By KAZ LANGRIDGE On 05-20-95

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