Scallops in Vinaigrette
Enjoy fresh scallops in a creamy honey-vinegar vinaigrette, topped with fried fennel, perfect for a light summer lunch or fish-themed dinner. Serves 4.
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Cooking tools:
- Deep-fry thermometer
- Mandoline
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Colander
- Paper towel
- Plate
- Spoon
- Slotted spoon
- Measuring cup
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
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