Ingredients
- 2 small to medium fennel bulbs
- Juice of 1 lemon
- 1 tbsp white wine vinegar
- 2-3 knobs salted butter
- 150g parmesan, grated
- Salt and fine white pepper
- 18 large scallops, cleaned
- 2 tbsp extra virgin olive oil
- 100ml pouring (single or pure) cream
- 2 tbsp finely sliced chives
Method
Trim fennel bulbs removing tougher outside leaves and most of the base.
Cut into 16 slices and place in a pot with plenty of water, lemon juice and vinegar.
Bring to the boil, then reduce heat and simmer for 10-12 minutes until tender.
Remove slices from water. Pat dry and place them in a baking dish.
Drop butter in dish around fennel.
Top with 100g grated parmesan.
Season a little with salt and white pepper.
Bake in a preheated 200C oven for 5-8 minutes until golden.
Meanwhile, sprinkle scallops with a little salt.
Heat olive oil in a large skillet and, just when oil begins to smoke, sear scallops for 1 minute on each side, depending how thick they are.
Once well browned, remove pan from heat and set aside.
Whip cream to form soft peaks.
Place whipped cream in a saucepan on medium heat and whisk in remaining parmesan until it melts and starts to bubble.
Place fennel and scallops on plates, spooning cream sauce over the top.
Finish with chives.
