Scallops with Chilli and Garlic

Take off the outer leaves of the fennel bulb, cut into slices and then into thin strips. Put a couple of tablespoonfuls into each ovenproof serving dish along with with a good teaspoonful of olive oil.

Cut the chillis in half lenthways, take out the seeds out of the chillis and finely chop. Peel the garlic cloves and finely dice. Put the chillis and garlic in a saucepan and cover well with olive oil. Put the serving dishes with the fennel into the oven at 375°F/190°C/Reg5 for about five minutes.

Meanwhile, Remove any corals from the scallops, wash them under a cold tap, drain and dry them with some kitchen paper. Paint the scallops with olive oil and season well with salt and pepper. Heat up the chilli/garlic oil over a low light.

Put a little oil into a frying pan and put over a medium heat. When hot, sear the scallops on both sides for no more than two minutes per side. Put the scallops on top of the fennel, put a squueze of lemon juice over each, and spoon over the chillis and garlic and a little of the oil.

Cook the scallops for about another four minutes in the oven and then serve  Zoom  .