Ingredients
- 12 Harvey Bay scallops
- 3 baby fennel bulbs, sliced (retain top)
- 2 garlic cloves
- 1 small desiree potato, peeled and cubed
- 2 sprigs thyme
- 600ml fsh stock
- 2 tbsp Cinzano
- 4 tbsp olive oil
- 12 slices bottarga*
- Salt and pepper
Serves: 4
Method
In a heavy based pan heat three teaspoons of olive oil and crushed garlic.
Add the fennel and cook on a low heat for about 6 minutes until soft and caramelised.
Next combine the potatoes and thyme leaves before adding the Cinzano and allowing the alcohol to evaporate.
Season with salt and pepper, add fsh stock and cook for approx 20 minutes until soft.
Remove from the heat, add the blanched fennel tops and blend whilst adding the remaining olive oil.
Blend until smooth. Pass through a drum sieve.
Heat one teaspoon of oil on the ILVE teppanyaki plate or in a non-stick pan.
Season scallops with salt and pepper and cook for about one minute on each side.
To serve, arrange three teaspoons of fennel puree on each plate and top with the scallops finishing with a slice of bottarga*.
Note
*Bottarga is the salted, dried roe of either mullet or tuna and widely available in fine food stores and fsh markets.
Recipe presented by ILVE.
