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
Sea salt

  1. Grind the fennel seeds finely with a pestle and mortar. Wash the lemon and grate the zest.
  2. Mix the seeds and zest with the oil and vacuum seal this together with the scallops in a SousVide bag. Ensure that the scallops lie flat beside one another in an even layer.
  3. Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 60°C for 10 minutes.
To serve

Juice the lemon and sprinkle the cooked scallops with this and a little sea salt.

Chef's Secret
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.