Warm Scallops and Fennel With Dressing
Warm Scallops and Fennel with Tomato Dill Dressing
Print Recipe
Servings Prep Time
4 10 minutes
Servings Prep Time
4 10 minutes
Warm Scallops and Fennel With Dressing
Warm Scallops and Fennel with Tomato Dill Dressing
Print Recipe
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
  1. Preheat the oven to 200°C (400°F) Gas mark 6.
  2. Brush the fennel with oil and bake in the oven until browned and the edges have softened, about 45 minutes.
  3. Cook the onion in a light drizzle of oil until soft.
  4. Add the scallops. Cook for a further minute, turning once.
  5. Add the tomato passata, dill, salt and pepper, and continue to cook for 1 more minute.
  6. Spoon the mixture into the shells and serve in the center of large warm plates surrounded by the fennel quarters.
  7. Drizzle with any remaining sauce and then sprinkle with a touch of black pepper.