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Seafood Recipes |
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Ready in 40 minutes |
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Ingredients: |
- 2 large fennel bulbs
- 1T olive oil
- small bunch chives, finely sliced
- ½ red onion, finely sliced
- 1 spring onions, thinly sliced
- 2 oranges
- 2 pink* grapefruit
- 4 limes, two of them juiced
- 15ml lemon juice
- ¼ tsp sugar
- 150g butter, chopped
- salt & pepper to taste
- 2T cooking oil
- 20 Scallops, defrosted & drained
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Method: |
- Remove the green shoots off the fennel and thinly slice the fennel. Place into a bowl with the olive oil, chives, red and spring onions.
- Peel the oranges, grapefruit and two of the limes, segment the fruit and place into the bowl. Squeeze skins to extract any remaining juice into the bowl. Season with salt and pepper and toss ingredients together.
- Heat a small pot on medium heat and add the lemon juice. Bring to a simmer then turn the heat down to low, whisk in small blocks of butter 1 at a time. Do not allow the mixture to boil. Keep mixing until all the butter has melted then season with ¼ tsp each of salt and sugar.
- Marinate the scallops in lime juice for 3 to 4 minutes, then pat dry with a paper towel. Season with salt and pepper. Pour oil over the top of the scallops and place onto the hot BBQ hot plate. Cook for 1minute till golden then turn over for 10-15 seconds.
- To Serve: Pool sauce into the centre of the plate and place the fennel salad on top of the sauce then arrange scallops around the outside. Drizzle with a small portion of butter sauce around the scallops and enjoy.
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*use plain grapefruit if no pink available. |
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Serves: 4 |
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