Scallop and new potato salad with shaved fennel
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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For the salad, place the fennel, chilli, shallot, olive oil and lemon juice into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well.
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For the potatoes and scallops, heat the oil in a pan and sauté the potatoes until golden-brown and tender.
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Slice the scallops in half across the middle and cook for one minute on each side.
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To serve, place the salad into the centre of a plate and arrange the scallops around the edge.
Ingredients
For the salad
- ½ fennel bulb, very finely sliced
- ¼ red chilli, seeds removed, finely chopped
- ½ shallot, finely sliced
- 2 tsp olive oil
- ½ lemon, juice only
- salt and freshly ground black pepper
For the potatoes and scallops
- 1 tbsp olive oil
- 3 new potatoes, sliced
- 2 scallops, roes left on
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