Recipe courtesy of Hello Magazine many years ago.
Serves : 4
Ingredients :
50ml (2 fl oz) lemon juice, plus an extra squeee
150ml (1/4 pt) olive oil, plus a little extra for frying
1 tblsp crushed coriander seeds
4 bulbs of baby fennel
A handful of fresh basil leaves, thinly sliced
8 plum tomatoes, peeled, deseeded and diced
Rock salt and black pepper
12-16 diver-caught scallops, depending on size, roes removed
Salad :
1 bag of rocket
A handful of chervil sprigs
6 tblsp vinaigrette dressing
Step One : Mix together the lemon juice, olive oil and coriander and leave for several hours.
Step Two : Blanch the baby fennel in a pan of salted boiling water for 3-4 minutes or until just tender but still with a little bit of crunch.
Step Three : Pour the lemon, oil and coriander mixture into a pan and heat until it comes to the boil. Add the basil, tomatoes, fennel and seasoning. Keep over a gentle heat while you fry the scallops.
Step Four : Heat a heavy non-stick frying pan, add a little olive oil and when very hot fry the scallops until coloured on one side. Turn over, season with salt, pepper and a squeeze of lemon juice and colour on the other side, taking care not to overcook them.
Step Five : Spoon the vegetables and cooking liquid on to serving plates. Toss the rocket and chervil with the vinaigrette. Arrange the scallops on the plates and pile the rocket salad in the centre. Serve at once.
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