seitliche Ansicht von Jakobsmuscheln auf einem Fenchel-Apfel-Salat, garniert mit Dill, weißer Teller und grauer Hintergrund

Grilled scallops on salad

20 Minuten

Leicht

4 people

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

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

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 grilled scallops. Add some fennel greens on top to garnish.