Recipe: Fennel and scallop salad

Fennel and scallop salad. Photo / Babiche Martens.

Fennel and scallop salad

Serves 4

• 2 bulbs fennel
• 1/4 cup olive oil
• 4 shallots, chopped
• 2 cloves garlic, crushed
• 200ml fish or vegetable stock
• 1/4 cup white wine
• 1 tsp lemon zest
• 20 plump scallops
• Salt and freshly ground pepper
• Lemon wedges for serving
• Fennel leaves or parsley to garnish

1. Slice 1 bulb of fennel thinly and set aside. Chop the other fennel like an onion into small pieces.

2. Heat the oil in a large frying pan to a medium heat. Add the chopped fennel, shallots and garlic. Cook for 2-3 minutes until softened. Add the stock and wine. Cook until all the liquid has absorbed.

3. Turn up the heat and add the rind, scallops and sliced fennel. Stir gently until the scallops are just cooked, 2 or 3 minutes should do it. The fennel will still have a nice crunch.

4. Serve immediately on to plates with a squeeze of lemon juice, and chopped parsley.

- VIVA