Pan Seared Scallops with Fennel Salad

Pan Seared Scallops with Fennel Salad Pan Seared Scallops with Fennel Salad

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

4 people 5 minutes 5 minutes

Ingredients

  • 25 g SuperValu Irish Creamery Butter
  • 12 - SuperValu Scallops

Fennel Salad

  • 1 - Fennel Bulb
  • 1 tbsp SuperValu Fresh Parsley Flat Leaf chopped
  • 0 tsp SuperValu Fresh Thyme
  • 1 tbsp SuperValu Lemon Juice
  • 2 tbsp SuperValu Olive Oil
  • 0 - SuperValu Whole Black Peppercorns

Method

  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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