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Pan fried scallops in a fennel, butter and white wine sauce

Ingredients

Serves 4

  • 300 grams of fresh scallops
  • 100ml white wine
  • 80grams of butter
  • Fresh fennel
  • Olive oil
  • Sea salt flakes
  • Parsley

Method

Step one

Heat up fry pan with olive oil on high heat and add in the scallops. Cook stirring the scallops around for 3 minutes. Remove scallops and reduce heat.

Step two

Using the same pan add in white wine, sliced fennel and butter. Stir ingredients together on low heat and let simmer so the sauce reduces and thickens. If you need to thicken more then add some more butter.

Step three

Once sauce has reduced add back in the scallops and cook for another 3 minutes. Then plate up and garnish with some chopped parsley.