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Brookfarm’s Scallops with Shaved Fennel – in a lemon myrtle vinaigrette

Brookfarm’s Scallops with Shaved Fennel – in a lemon myrtle vinaigrette

Brookfarm’s Scallops with Shaved Fennel

Ingredients

Method

  1. Put finely sliced fennel and chopped leaves in a bowl
  2. In a sealable jar and Lemon Myrtle infused Macadamia Oil, Natural Macadamia Oil, white balsamic vinegar & Dijon mustard, add salt & pepper to taste. Shake vigorously until a smooth even mix and pour over slice fennel. Season to taste.
  3. Lightly season scallops with salt & pepper.
  4. Heat heavy frypan to high heat and add macadamia oil & butter, then add the scallops and sear to a light brown on each side (approx 1 minute per side) so just cooked through.
  5. Place the scallops onto shells and add a drizzle of the browned butter/macadamia oil from the pan.
  6. Place the dressed shaved fennel over the scallop, decorate with an edible flower and serve.
Brookfarm Scallops with Shaved Fennel
Skills

Posted on

July 8, 2016

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