Pan fried scallops in a fennel, butter and white wine sauce
- 300 grams of fresh scallops
- 100ml white wine
- 80grams of butter
- Fresh fennel
- Olive oil
- Sea salt flakes
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.
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.
Once sauce has reduced add back in the scallops and cook for another 3 minutes. Then plate up and garnish with some chopped parsley.