Scallops with white beans, fennel and speck

Scallops with white beans, fennel and speck

By
From
Spring
Serves
4
Photographer
Andy Sewell

Here succulent, sweet scallops are paired with the musty flavour of earthy sage and the smoky flavour of speck – a lovely cured meat from Alto Adige in northern Italy. Ask your fishmonger for hand-dived British scallops.

Ingredients

Quantity Ingredient
20 scallops, shelled and cleaned
200g warm cooked small white beans, drained, such as cannellini
8 sage leaves, chopped
1 lemon, juiced
1 tablespoon fruity extra virgin olive oil
1 fennel bulb, (with feathery fronds)
1 tablespoon olive oil, for frying
1 dried chilli
8 slices speck
sea salt
freshly ground black pepper

For the dressing

Quantity Ingredient
1 red chilli, deseeded and finely diced
12 little black olives, pitted and roughly chopped
80ml mild-tasting olive oil

Method

  1. Have the scallops ready at room temperature.
  2. For the dressing, combine the chilli, olives and olive oil in a bowl and season with a pinch of salt. Set aside.
  3. Tip the warm, cooked beans into a bowl and season with salt and pepper. Add half the chopped sage, a squeeze of lemon juice and the extra virgin olive oil. Toss well to combine.
  4. Remove the fibrous outer layer of the fennel, and then slice the bulb in half lengthways, reserving the feathery fronds for garnish. Cut each fennel half into very fine slivers and toss in a squeeze of lemon juice. Set aside.
  5. Set a large heavy-based non-stick frying pan over a medium heat and add the olive oil. (If your pan isn’t large enough to hold all the scallops comfortably, cook them in two batches rather than overcrowd the pan; if you do the scallops will stew rather than fry and turn a lovely golden colour.)
  6. Season the scallops lightly with salt and pepper. When the oil begins to smoke, add the scallops to the hot pan. Cook, undisturbed, for 1 minute, then turn (in the same order that you put them in the pan) and cook for a further 30 seconds. Remove the pan from the heat. Squeeze over the rest of the lemon juice and scatter over the remaining sage.
  7. Spoon the warm beans onto warm plates and arrange the pan-fried scallops, speck and fennel on top. Add a generous drizzle of the chilli and olive dressing, finish with the fennel fronds and serve at once.
Tags:
Skye Gyngell
seasonal
Spring
London
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again