July 31, 2008 - 13:12 BST hellomagazine.com 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 GALLERY 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 aioli1 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!
