INGREDIENTS 1 hour 30mins
- 12 large scallops, roe removed
- chervil and fennel fronds, to garnish
Fennel Puree
- 350g fennel, thinly sliced, fronds reserved for garnish
- 300ml thickened cream
Burnt Butter Sauce
- 125g butter
- ¼ cup sage leaves
- 1 tsp finely grated lemon zest
- 3 tsp lemon juice
METHOD
Step 1
To make fennel purée, place fennel and cream in a saucepan over low heat. Season. Simmer, covered,
for about 20 minutes or until very soft. Drain and reserve cream. Blend fennel until smooth. Add
enough cream to form a soft purée. Strain through a fine sieve. Adjust seasoning.
Step 2
To make sauce, melt butter in a small saucepan over medium-low heat. Cook for about 3-4 minutes or
until it just starts to turn light brown. Add sage and zest and cook until golden brown. Add lemon
juice. Strain. Season.
Step 3
To cook scallops, heat oil in a frying pan over high heat. Season scallops all over and cook scallops for
about 30 seconds on each side or until caramelised and almost cooked through.
Step 4
To assemble, arrange purée, pasta rounds and scallops in a bowl. Drizzle with burnt butter sauce.
Garnish with chervil and fennel fronds