Scallops in Vinaigrette | Ciao Italia
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ciaoitalia.com.
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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