SCALLOP AND NEW POTATO SALAD WITH SHAVED FENNEL
Ingredients
- ½ fennel bulb
- very finely sliced
- ¼ red chilli
- seeds removed
- finely chopped
- ½ shallot
- finely sliced
- 2 tsp olive oil
- ½ lemon
- juice only
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 3 new potatoes
- sliced
- 2 scallops
- roes left on
Directions
- For the salad
- place the fennel
- chilli
- shallot
- olive oil and lemon juice into a bowl. Season
- to taste
- with salt and freshly ground black pepper and mix well.
- For the potatoes and scallops
- heat the oil in a pan and sauté the potatoes until golden-brown and tender.
- Slice the scallops in half across the middle and cook for one minute on each side.
- To serve
- place the salad into the centre of a plate and arrange the scallops around the edge.
