Seared scallops with fennel and a warm brown shrimp vinaigrette Recipe

Seared Scottish scallops served on a bed of wilted fennel with a warm vinaigrette of brown shrimps, olive oil and chives.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(14 votes) 4.2/5

Les ingrédients

Pour people
  • Scallop(s) : 18 whole
  • Maldon salt : 6 pinch(es)
  • Sunflower oil : 2 Tbsp
  • For the garnish(es)
  • Flat leaf parsley : 0.25 bunch
  • Fennel : 2 whole
  • Lemon(s) : 0.5 whole
  • Olive oil : 2 Tbsp
  • Maldon salt : 3 pinch(es)
  • For the sauce
  • Cherry tomato(es) : 150 g
  • Chive(s) : 0.25 bunch
  • Olive oil : 4 Tbsp
  • Brown shrimp(s) : 100 g
  • Maldon salt : 3 pinch(es)
  • Lemon(s) : 0.5 whole



    Prepare the scallops by removing from the shell (if necessary) and then removing the coral.

    Season the scallops with Maldon sea salt and cook in a hot non-stick pan with sunflower oil. Cook for 2 minutes on one side until golden brown and then turn over to finish cooking. Add a squeeze of lemon juice before serving.


    Cut the fennel in half, remove the tough core and slice finely on a mandolin. Wilt the fennel by lightly seasoning with sea salt. Place in a colander and allow the water to drain off. Pick and chop the parsley. Dress the fennel with olive oil, parsley and lemon juice.


    Remove the skins from the cherry tomatoes by immersing in boiling water for 10 seconds and then placing them straight into iced water. Remove the skins with your fingers and the cut the tomatoes in half. Place in a bowl and season with sea salt to draw out the juices.
    Leave this for 30 minutes at room temperature.
    Finely chop the chives.
    To finish the sauce warm the olive oil in a saucepan and pour over the tomatoes. Add the brown shrimps and the chives and mix carefully. Check the seasoning and add a squeeze of lemon juice.

  • 4. TO SERVE

    Place a bed of wilted fennel in the middle of the plate, place the scallops on top and dress the plate with the sauce.

Chef's tip

«When buying scallops, try and source hand dived scallops that are still alive and in their shells.»

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