Scallops in Vinaigrette | Ciao Italia

Ingredients

• 4 tablespoons good quality rice, sherry or champagne vinegar
• 4 tablespoons honey
• Fine sea salt to taste
• 1/4 teaspoon dry mustard
• 5 tablespoons Filippo Berio extra virgin olive oil
• 1 tablespoon fresh thyme leaves
• 1 pound large sea scallops
• 2 Juice oflarge lemons
• 1 cup shaved fennel, white part only
• 1 cup Filippo Berio extra light olive oil
• Ingredients