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

1. Trim, halve and finely slice the fennel bulb. Cut the melon lengthways in half and then slice finely.
2. Toss the fennel, honeydew melon, rocket and chopped fennel fronds with the lemon or avocado oil and verjuice.
3. 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.