Recipe: Scallops with Fennel

Image source: Contributed

Hervey Bay Scallops with Fennel, Blood Orange and Olives

Serves 4


-24 Hervey Bay scallops, in the half shell

-1 small fennel bulb, Finley shaved

-2 blood oranges, zested, peeled and segmented, juice reserved

-1 golden shallot, finely sliced

-12 black Manzanillo olives, pitted and halved

-1 clove of garlic, finely chopped

-30ml sherry vinegar

-80ml extra virgin olive oil

-1/2tsp Dijon mustard

-salt and pepper


Remove the scallops from their shells and dry them on paper towel.

Wash and dry the shells.

Mix together the blood orange zest, garlic, green fennel tips, 20ml of the olive oil and a pinch of cracked black pepper.

Marinate the scallops in this mixture and keep refrigerated until needed.

Whisk together the remaining olive oil, mustard, vinegar and reserved blood orange juice. Season with salt and pepper.

Mix the shaved fennel and shallot together and dress with a few table spoons of the dressing. Place a heaped teaspoon of the fennel salad on each shell. Add a segment of orange and half a Manzanillo olive to each.

In a heavy based frying pan, sear the scallops quickly on both sides and transfer to a bowl.

Place a scallop on each shell, drizzle with a little extra dressing and serve immediately.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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