An impressive, very quick dish with a superb aromatic flavour.
500g scallops, shells and roe removed
1 tsp fennel seeds
1 tbsp lemon oil or fruity olive oil
1 unwaxed lemon
Juice the lemon and sprinkle the cooked scallops with this and a little sea salt.
Serve these luscious scallops with something crunchy for contrast. Try toasted baguette, or a salad of crisp young leaves with lime juice, olive oil and a spoonful of the cooking liquid.