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Roasted fennel and scallop salad

  • 20 minutes
  • 30 minutes
  • 4
Roasted fennel and scallop salad


  • 4 fennel bulbs
  • 2-4 tblsp olive oil
  • salt and pepper to season
  • 4 rashers bacon
  • about 2 dozen scallops, cleaned
  • 2-3 cups rocket


  • 1-2 tblsp chopped fennel
  • 2 tsp grated orange rind
  • 1 tblsp orange juice
  • ¼ cup mandarin scented olive oil (or use plain olive oil)


  1. Trim fennel, reserving the fluffy green foliage for later. Cut the fennel into quarters and place on a foil-lined tray. Brush with oil and season with salt and pepper. Bake at 200ºC for 25 minutes until tender.
  2. Pan-fry the bacon rashers until crispy, remove and add the scallops to the pan. Toss quickly to pan fry. Chop the bacon and toss back into the pan with the scallops.
  3. Arrange the fennel, scallops, bacon and rocket on one platter or 4 serving plates. Mix all the dressing ingredients together and pour over the top. Serve warm.

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