• Scallops with fennel, apple, bacon & brown butter dressing

    by  • January 6, 2017 • Food For Friends • 0 Comments

    homes-gardens-scallops-with-fennelBrown butter is having a revival. Here, its rich nutty flavour is the perfect partner for the sweet scallops and fresh crisp salad.

    Scallops with fennel, apple, bacon & brown butter dressing

    Serves 6

    For the dressing
    30g unsalted butter
    1 shallot, peeled and quartered
    Juice of ½ lemon
    2 tsp maple syrup
    2 tbsp walnut oil
    Salt and ground black pepper
    For the scallops
    2 fennel bulbs, thinly sliced into wedges, fronds reserved
    1 dessert apple, thinly sliced
    into wedges
    Juice of ½ lemon
    6 rashers streaky bacon
    12 large scallops, preferably hand-dived Queen scallops
    Olive oil, to drizzle

    For the dressing, melt the butter in a small pan, add the shallot and cook over a low heat, stirring, for 8-10 minutes, until the butter is a rich biscuit colour. Remove from the heat, stir in the lemon juice and leave to cool. Strain into a bowl then stir in the syrup and oil. Season.

    Put the fennel and apple in a bowl. Stir through the lemon juice to prevent discolouring, then toss with 3 tablespoons of dressing.

    Grill the bacon rashers until crisp, then break into pieces and toss with the fennel and apple salad. While the bacon is grilling, pat the scallops dry, drizzle both sides with olive oil and season.

    Heat a large frying pan over a medium-high heat and cook the scallops for 1 minute on each side, until deep golden. When they are almost done, add the remaining dressing to the pan and swirl the scallops around, then remove from the heat.

    Serve two scallops per person, with the pan juices drizzled on top and the salad on the side. Garnish with the reserved fennel fronds.

    Recipe Marina Filippelli, Styling Ali Brown, Photograph Simon Brown

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