Scallops with Fennel

Time

Difficulty

Servings
4

Chef’s Tip
Intro
An impressive, very quick dinner dish with a superb aromatic flavour.
Ingredients
500g scallops, out of the shells (without roe)
1 tsp fennel seeds
1 tbsp lemon oil or fruity olive oil
1 unwaxed lemon, Fleur de sel
Steps
1.
Grind the fennel seeds finely with a pestle and mortar. Wash the lemon and grate the zest.
2.
Mix the seeds and zest with the oil and vacuum seal this together with the scallops in a SousVide bag. Ensure that the scallops lie flat beside one another in an even layer.
3.
Place the bag on shelf level 3 on the ‘SousVide’ programme and cook at 60°C for 10 minutes.
To Serve
Juice the lemon and sprinkle the cooked scallops with this and a little fleur de sel.