Scallops with Truffled Mushroom and Fennel
Ingredients
1 tbsp butter
1 tbsp oil
1 bulb fennel, finely sliced
1 tbsp sugar
Salt and pepper
1 tbsp truffled mushroom paste
1 tbsp butter (for scallops)
1 tbsp oil
20 scallops
Fennel fronds to serve
Instructions
- For the caramelized fennel, add the butter, oil and fennel to a frypan over medium to high heat being sure not to crowd the pan.
- Once the fennel is evenly caramelized, transfer to a plate. Add sugar, salt and pepper to the pan and stir until sugar has dissolved then return the fennel to the pan with the truffled mushroom paste and toss to coat.
- To cook the scallops, heat the butter and oil in a hot pan. Once bubbling add the scallops in batches without crowding the pan. Cook for 1-2 minutes each side until nicely caramelized and translucent in the middle.
- Serve the scallops on top of the fennel.
* You can also stir the truffled mushroom paste through some risotto or fold through scrambled eggs. The truffled mushroom paste is also a great addition to a flavoursome bruschetta topped with some fresh tomatoes and basil.
