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Home > Recipe collections > Fragrant fennel favourites > Seared scallops with shaved fennel, apple and orange
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Seared scallops with shaved fennel, apple and orange
( SERVES 4 )

Bevan Smith

Publication: Bite

Bite

Ratings: No ratings yet

Seared scallops with shaved fennel, apple and orange

Photo by Fiona Andersen

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I love the start of autumn. After the long, hot days of summer we are starting to feel the definitive change in the air which signals another season is upon us. I am starting to think about slow cooking and am savouring early varieties of pip fruit and the heady perfume of ripening quinces. Crisp fennel begs to be shaved into a satisfying salad of seared scallops, apple and orange. 

Check out Bevan's whole autumn dinner.

Ingredients

1 large Fennel bulb
2 small Green apples
1 cup Fennel leaves, picked
½ cup Flat leaf (Italian) parsley
¼ cup Chopped chives
40 ml Olive oil
400 g Scallops
2 Oranges, juiced
50 ml Extra virgin olive oil

Directions

  1. Using a mandolin, finely shave fennel bulb and apple into a large bowl. Add herbs, toss together to combine and put to one side.
  2. Heat olive oil in a large heavy based frying pan over a very high heat. Lightly season scallops and sear for 20 seconds on one side before turning over and cooking for a further 15 seconds. Remove scallops from the pan to prevent them from over-cooking.
  3. Divide half the salad between four plates and place scallops on top. Finish with remaining salad, orange juice and extra virgin olive oil. Serve immediately.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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