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Chargrilled scallops with shaved fennel salad and smoked paprika aioli

A light main course suitable for any occasion

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Ingredients (Serves 4)
  • 2 thinly sliced heads of fennel
  • 1 head of little gem lettuce
  • Juice of 1 lemon
  • Salt and pepper
  • Splash of olive oil
  • 12 scallops
For the aioli
  • 1 clove of garlic
  • Juice of 1 lemon
  • 1 free range egg yolk
  • Big pinch of smoked paprika
  • 100ml / 3 fl oz olive oil
  • Salt and pepper

To make the aioli, blend the garlic and lemon juice until smooth, then add the egg yolk and smoked paprika. Start the blender again, slowly adding the oil in a light drizzle until the dressing is pale and thick.

Mix the fennel with a squeeze of lemon, salt and pepper and a splash of olive oil. Place leaves from the gem lettuce on a plate and pile up the fennel salad.

Heat a griddle pan until smoking hot, season the scallops and cook for 1 to 2 minutes on each side.  Add three scallops to each plate, finally drizzle with the dressing and serve!

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