Scallops with Fennel

Scallops with Fennel

An impressive, very quick dinner dish with a superb aromatic flavour.


• 500g scallops

• out of the shells (without roe)

• 1 tsp fennel seeds

• 1 tbsp lemon oil or fruity olive oil

• 1 unwaxed lemon

• Fleur de sel


Serves 4

1. Grind the fennel seeds finely with a pestle and mortar. Wash the lemon and grate the zest.

2. Mix the seeds and zest with the oil and vacuum seal this together with the scallops in a SousVide bag. Ensure that the scallops lie flat beside one another in an even layer.

3. Place the bag on shelf level 3 on the ‘SousVide’ programme and cook at 60°C for 10 minutes.

To serve
Juice the lemon and sprinkle the cooked scallops with this and a little fleur de sel.