Recipes

Step 1

Fennel Puree

In a saucepan over medium-to-low heat, sweat together butter, fennel, shallot and lemon skin without colour until fennel is tender (approximately 10-12 minutes). Next add cream and reduce until thickened. Puree in liquidiser to form a smooth puree. Season with salt, sugar and a little white pepper to taste. Keep warm or reheat gently in the microwave. This can also be made a day in advance and refrigerated.

Step 2

Crisp Prosciutto

Pre-heat your oven to 180 degrees celsius. Line a baking tray with grease proof paper. Lay the individual pieces of prosciutto down, then top with another piece of the grease proof paper. Now place another baking tray on top to weigh the prosciutto down flat. Place in the middle of the oven. Check after eight minutes, then at regular intervals thereafter. Keep a close eye on them as they can burn very quickly. Remove once crisp and golden brown. Cool and store in an air tight container. * If you find they have lost their crunchiness when it’s time to use them, just refresh them in a hot oven for a minute or so.

Step 3

Cabernet Syrup

Pour both ingredients into a small saucepan and place on medium-low heat. Reduce slightly to a light syrup consistency. Store in a airtight container until required.

Step 4

Cooking and Serving

Re-heat the fennel puree in a saucepan over low heat or for a couple of minutes in a microwave.

Make sure the scallops are dry to touch. Season with sea salt and fresh black pepper. Place in a bowl and add a little cooking oil to coat the scallops.
 

Place a skillet or sauté pan on high heat. Once hot, add a little oil then cook the scallops in batches, being mindful not to overcrowd the pan. Cook for no longer than 30 seconds on each side. Remove and keep warm while you finish cooking the rest.
 

Place a small amount of the fennel puree in the centre of all the warm plates. Divvy out the scallops, then top with a crisp piece of prosciutto.

Finish the plates by drizzling a little mandarin oil over and around , then follow with a little cabernet syrup. Serve now!

Photograph by Kieran Scott