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Scallops with Fennel

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

Procedure

Serves 4

  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.

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Purchase

Purchase In-Store