Warm Scallops and Fennel with Tomato Dill Dressing (Wheat Fr recipe
information
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
4 bulbs of fennel, trimmed and quartered
Extra virgin olive oil for brushing and serving
1/2 red onion, peeled and finely chopped
1 tablespoon of olive oil
1 tablespoon of (DF) margarine
4 tablespoons of white wine
455 g (16 oz) 4 cups of fresh or frozen, defrosted scallops (without coral)
4 tablespoons of tomato passata
15 g (1/2 oz) 1/2 cup of fresh dill, chopped
Salt and freshly ground black pepper
4 scallop shells, cleaned
Extra virgin olive oil for brushing and serving
1/2 red onion, peeled and finely chopped
1 tablespoon of olive oil
1 tablespoon of (DF) margarine
4 tablespoons of white wine
455 g (16 oz) 4 cups of fresh or frozen, defrosted scallops (without coral)
4 tablespoons of tomato passata
15 g (1/2 oz) 1/2 cup of fresh dill, chopped
Salt and freshly ground black pepper
4 scallop shells, cleaned
method
1. Preheat the oven to 200°C (400°F) Gas mark 6
2. Brush the fennel with oil and bake in the oven until browned and the edges have softened, about 45 minutes.
3. Cook the onion in the oil and margarine until soft.
4. Add the wine, cook for another minute and then add the scallops. Cook for a further minute, turning once.
5. Add the tomato passata, dill, salt and pepper, and continue to cook for 1 more minute.
6. Spoon the mixture into the shells and serve in the centre of large warm plates surrounded by the fennel quarters.
7. Drizzle with any remaining sauce and a little extra virgin olive oil, then sprinkle with black pepper.
2. Brush the fennel with oil and bake in the oven until browned and the edges have softened, about 45 minutes.
3. Cook the onion in the oil and margarine until soft.
4. Add the wine, cook for another minute and then add the scallops. Cook for a further minute, turning once.
5. Add the tomato passata, dill, salt and pepper, and continue to cook for 1 more minute.
6. Spoon the mixture into the shells and serve in the centre of large warm plates surrounded by the fennel quarters.
7. Drizzle with any remaining sauce and a little extra virgin olive oil, then sprinkle with black pepper.
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