Ingredients
- 1 fennel bulb
- ¼ honeydew melon, deseeded
- 2 servings rocket leaves or mesclun salad
- 2 tablespoons chopped fennel fronds
- ¼ cup lemon olive or avocado oil
- 2 tablespoons verjuice or white wine vinegar
- 150-200 grams fresh scallops, cleaned
Method
- Trim, halve and finely slice the fennel bulb. Cut the melon lengthways in half and then slice finely.
- Toss the fennel, honeydew melon, rocket and chopped fennel fronds with the lemon or avocado oil and verjuice.
- Cut the scallops in half horizontally and season with salt and pepper. Cook in a dash of oil in a hot frying pan for about 1 minute, turning once. Toss the scallops through the salad, season with salt and pepper and serve warm.
Cooks Tips
- Fish may be subsituted for scallops. Cut into 2cm pieces and pan-fry as for scallops.
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