Scallops with Fennel

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Time

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Difficulty

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Servings

4

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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.