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PAN-FRIED SCALLOPS WITH PEAS, ROAST FENNEL AND PESTO

  • 3.67 Star
    rating
  • Timer Prep 5 min
    Cook 45 min
  • Chart 271.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Grate and juice the lemons. Chop the fresh dill.

Method

  1. 1 Preheat the oven to 190°C/170°C fan/gas 5.
  2. 2 Cut the fennel into quarters and remove the tough core.
  3. 3 Cut each quarter in half again and arrange in a shallow roasting tin.
  4. 4 Drizzle over the half the oil, the wine, lemon zest and juice, and season.
  5. 5 Roast for 40 minutes, or until the fennel is just tender.
  6. 6 Meanwhile, cook the peas in boiling salted water for 2-3 minutes, until tender.
  7. 7 Drain well and stir through the fennel mixture, along with the pesto.
  8. 8 Heat the remaining oil in a large, non-stick frying pan and add the scallops.
  9. 9 Cook for 1-2 minutes each side, until just cooked through.
  10. 10 Divide the fennel and peas among four serving plates and arrange the scallops on top.
  11. 11 Scatter over the dill and serve.

3 Reviews

  • Charlie

    Not sure what I did wrong here. Changed recipe to suit two people. Fennel was really bitter, too much lemon juice? Wasn't for us 😞

  • Alice

    Very nice but the scallops took longer to cook than expected (around 3 minutes each side).

  • Bob

    Great dish