Seared scallops with shaved fennel, apple and orange

Fiona Andersen

I love the start of autumn. After the long, hot days of summer we are starting to feel the definitive change in the air which signals another season is upon us. I am starting to think about slow cooking and am savouring early varieties of pip fruit and the heady perfume of ripening quinces. Crisp fennel begs to be shaved into a satisfying salad of seared scallops, apple and orange.

Check out Bevan's whole autumn dinner.

Ingredients

1 large	Fennel bulb (Main)
2 small	Green apples
1 cup	Fennel leaves, picked
½ cup	Flat leaf (Italian) parsley
¼ cup	Chopped chives
40 ml	Olive oil
400 g	Scallops (Main)
2	Oranges, juiced
50 ml	Extra virgin olive oil

Directions

1. Using a mandolin, finely shave fennel bulb and apple into a large bowl. Add herbs, toss together to combine and put to one side.
2. Heat olive oil in a large heavy based frying pan over a very high heat. Lightly season scallops and sear for 20 seconds on one side before turning over and cooking for a further 15 seconds. Remove scallops from the pan to prevent them from over-cooking.
3. Divide half the salad between four plates and place scallops on top. Finish with remaining salad, orange juice and extra virgin olive oil. Serve immediately.