Scallops with Fennel Salsa
(Serves 4 -6)
- 24 scallops
- 1 ripe tomato
- 2 cloves garlic
- 1 bird's-eye chilli
- 1 small red onion
- 1 large bulb fennel
- 1 handful flat leafed parsley
- 100 ml extra-virgin olive oil
- finely grated zest of 1 lemon
- freshly ground black pepper
Remove scallops from their shells and clean. Dry each scallop and it's shell with a paper towel. Brush each scallop with olive oil and refridgerate while making salsa
To make salsa -
Blanch, peel and cut the tomato into 1/2 cm dice. Peel and mince garlic, then finely chop chilli. Peel and finely dice onion. Finely dice fennel. Combine salsa vegetables and herbs with extra-virgin olive oil, lemon zest and strained juice and season well.
Remove scallops from fridge. Sear in their shells flesh-side down in the BBQ for a few seconds then turn swiftly. Immediately spoon a teaspoon of salsa inside each shell opposite the roe. A few seconds later the scallops will be cooked.