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.
