Warm Scallops and Fennel with Tomato Dill Dressing

Warm Scallops and Fennel with Tomato Dill Dressing

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This recipe is Gluten free, Wheat free and Dairy free.
Servings: 4
Calories: 210


  • 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
  • 16 oz fresh or frozen defrosted scallops (without coral)
  • 4 tablespoons of tomato passata
  • 1/2 oz fresh dill chopped
  • Salt and freshly ground black pepper
  • 4 scallop shells cleaned


  • Preheat the oven to 200°C (400°F) Gas mark 6
  • Brush the fennel with oil and bake in the oven until browned and the edges have softened, about 45 minutes.
  • Cook the onion in the oil and margarine until soft.
  • Add the wine, cook for another minute and then add the scallops. Cook for a further minute, turning once.
  • Add the tomato passata, dill, salt and pepper, and continue to cook for 1 more minute.
  • Spoon the mixture into the shells and serve in the centre of large warm plates surrounded by the fennel quarters.
  • Drizzle with any remaining sauce and a little extra virgin olive oil, then sprinkle with black pepper.
Calories: 210 kcal
Carbohydrates: 24 g
Protein: 17 g
Fat: 5g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 27 mg
Sodium: 574 mg
Potassium: 1328 mg
Fiber: 8 g
Sugar: 2 g
Vitamin A: 672 IU
Vitamin C: 34 mg
Calcium: 136 mg
Iron: 3 mg
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