Scallops with Fennel and Orange Salad

Ingredients

1 fennel bulb

1 red onion

Handful of Frisée

Sprigs of fresh tarragon

2 Radishes (finely sliced)

1 orange

Muscatel vinegar or sherry vinegar

Olive oil

Salt

6 -10 Scallops

Method

Prepare the Salad:
Take a fennel bulb and use a mandolin to slice it thinly. Place the sliced fennel in a bowl.

Halve and peel a red onion. Slice it thinly from end to end and add it to the bowl with the fennel.

Shave of some of green parts of the Frisée and add to the bowl

Pick some sprigs of tarragon and add them to the bowl.

Finely slice some radish and add it as well.

Peel an orange and segment it. Chop the segments and add them to the bowl along with a bit of the juice.

Make the Dressing:

Add a lovely vinegar, such as muscatel or sherry vinegar, to the bowl.
Drizzle in some olive oil and season with salt.
Toss the salad together to combine all the ingredients.

Cook the Scallops:

Lightly oil the scallops and season them with a touch of salt.
Ensure your barbecue or pan is very hot.
Place the scallops on the barbecue or pan. Press them down gently to ensure full contact.
Cook for 2 to 3 minutes until you see a lovely caramelized ring around the edge.
Flip the scallops and cook for another couple of minutes on the other side.

Serve:

Transfer the scallops to a plate, arranging them around the edge.
Toss the salad again and let it tumble into the center of the plate.
Spoon any remaining dressing from the bowl over the scallops.
Enjoy this simple, delicious way of turning great seafood into something truly amazing!

This scallop recipe was featured in the BBQ magazine in the Autumn edition 2024.