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Pan Seared Scallops with Fennel Salad


Make sure the pan is extremely hot before putting the scallops on it.

Preparation time: 5 minutes

Cooking time: 5 minutes


Serves: 4 people

  • 25 g SuperValu Irish Creamery Butter
  • 12 - SuperValu Scallops
Fennel Salad
  • 1 - Fennel Bulb
  • 1 tbsp SuperValu Fresh Parsley Flat Leaf
  • 0 tsp SuperValu Fresh Thyme
  • 1 tbsp SuperValu Lemon Juice
  • 2 tbsp SuperValu Olive Oil
  • 0 - SuperValu Whole Black Peppercorns


  1. Heat a large pan and add the butter until bubbling.
  2. Lay the scallops out flat on a plate or chopping board.
  3. Season the scallops with a little salt and black pepper.
  4. Toss them into the pan and cook for 1 minute on either side on a very hot pan until golden brown.
  5. Allow to sit for a further moment and then prepare to serve.
  6. In the meantime, prepare the fennel salad by slicing the fennel bulb very thinly, then place in a bowl.
  7. Add the remaining ingredients, toss together and season lightly.
  8. Serve immediately.

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