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Sautéed Scallop and Fennel Salad
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 1995
Scallops are available fresh from many fishmongers, or you may find some good quality scallops frozen.
Ingredients
4 - Juice of
1 1
Method
Top and tail the fennel. Using a small knife, remove the core from the base of each fennel. Add the lemon juice and star anise to the water with a pinch of salt and bring to the boil. Add the fennel, cover and simmer over a medium heat for 15–20 minutes until just tender.
Pour off half of the cooking liquor and boil it to reduce to about