Vegetable Mousakka
17th April 2015Baked Sea Bass With Aubergine, Walnuts and Pomegranates
12th May 2015
Warm Scallops and Fennel with Tomato Dill Dressing
Servings |
Prep Time |
4 |
10 minutes |
Servings |
Prep Time |
4 |
10 minutes |
|
|
|
|
Warm Scallops and Fennel with Tomato Dill Dressing
Servings |
Prep Time |
4 |
10 minutes |
Servings |
Prep Time |
4 |
10 minutes |
|
|
|
Ingredients
-
4 bulbs
fennel trimmed and quartered
-
Liquid Coconut oil for brushing and serving
-
1/2
red onion peeled and finely chopped
-
1 tbsp
coconut oil
-
455 gm
fresh or frozen scallops defrosted (without coral)
-
4 tbsp
tomato passata
-
15 gm
fresh dill chopped
-
Himalayan Crystal Salt
-
Freshly ground black pepper
-
4
scallop shells cleaned
Servings:
Instructions
Preheat the oven to 200°C (400°F) Gas mark 6.
Brush the fennel with oil and bake in the oven until browned and the edges have softened, about 45 minutes.
Cook the onion in a light drizzle of oil until soft.
Add the scallops. Cook for a further minute, turning once.
Add the tomato passata, dill, salt and pepper, and continue to cook for 1 more minute.
Spoon the mixture into the shells and serve in the center of large warm plates surrounded by the fennel quarters.
Drizzle with any remaining sauce and then sprinkle with a touch of black pepper.