Scallops with Fennel Salsa

11:45 am on 10 January 2011

(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
  • salt
  • 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.

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