Pan-fried scallop skewers served with fennel cooked in an orange and honey glaze.
Wash the fennel bulbs. Clean the scallops and pat them dry. Place three scallops on to each skewer.
Cut the fennel into 1cm thick slices and then place in a large frying pan. Season with salt and piment d'Espelette, add the orange juice and the honey followed by two tablespoons of olive oil. Add the water, cover with a lid and cook gently for 20 minutes. Remove the lid and reduce the liquid until it is a syrup.
Heat another frying pan and add a drizzle of olive oil. Add the scallops to the pan and cook for 1 minute on each side. Season with fleur de sel and piment d'Espelette.
Serve the scallop skewers on a bed of braised fennel and finish with the orange and honey drizzle.
«Try adding a few fennel seeds to the braised fennel.»