500 g scallops - 2 fennel bulbs, with fennel greens for garnish
- 1 Granny Smith apple
-
5 tbsp lemon vinegar -
30 ml extra virgin olive oil - Freshly ground pepper
- Salt
A summery dish that is very easy to prepare. The crisp and refreshing salad creates a fine play of textures with the fine, nutty and soft consistency of the mussels.
Ingredients
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
Preparation
Thaw the scallops in the refrigerator overnight. Then rinse with cold water and pat dry thoroughly.
- Cut the fennel and apple into thin slices on a vegetable slicer. Marinate in a small bowl with vinegar, olive oil, salt and pepper and set aside.
- Sear the scallops in a hot pan in olive oil for about 2 minutes on each side.
- Alternatively, roast on the grill on a plancha or as skewers over low heat for two to three minutes. For more tips, check out our blog post on preparing scallops.
- Divide the salad between the plates and top with the scallops. Add some fennel greens on top to garnish.
Don't like fruit in salad? No problem, the combination of lamb's lettuce with small cubes of bacon also tastes great with the scallop.
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
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