I love the start of autumn. After the long, hot days of summer we are starting to feel the definitive change in the air which signals another season is upon us. I am starting to think about slow cooking and am savouring early varieties of pip fruit and the heady perfume of ripening quinces. Crisp fennel begs to be shaved into a satisfying salad of seared scallops, apple and orange.
Check out Bevan's whole autumn dinner.
|1 large||Fennel bulb (Main)|
|2 small||Green apples|
|1 cup||Fennel leaves, picked|
|½ cup||Flat leaf (Italian) parsley|
|¼ cup||Chopped chives|
|40 ml||Olive oil|
|400 g||Scallops (Main)|
|50 ml||Extra virgin olive oil|
AdvertisementAdvertise with NZME.
- Using a mandolin, finely shave fennel bulb and apple into a large bowl. Add herbs, toss together to combine and put to one side.
- Heat olive oil in a large heavy based frying pan over a very high heat. Lightly season scallops and sear for 20 seconds on one side before turning over and cooking for a further 15 seconds. Remove scallops from the pan to prevent them from over-cooking.
- Divide half the salad between four plates and place scallops on top. Finish with remaining salad, orange juice and extra virgin olive oil. Serve immediately.