Wild Canadian Scallops with Salsa Verde - Chef Recipe Laurent Cambon

Ingredients

4 large wild Canadian scallops
1 baby fennel
1 bunch Continental parsley
1 lemon
1 clove of garlic
2 Tbs olive oil
1 pinch mild chilli powder
1 tsp dried oregano
1 tsp butter
20g shaved Parmesan
Salt and pepper to season

Method

Slice baby fennel and pan fry until slightly coloured. Season with salt and pepper, oregano and a teaspoon of butter. Set aside and keep warm.

Bring a small pot of water to the boil. Add the parsley and cook for a few seconds. Refresh in ice water.

Add parsley, lemon juice, garlic and salt into a blender and mix until smooth (salsa) and set aside.

Slice Parmesan with a peeler to create shavings and set aside.

In a small non-stick pan, drizzle a teaspoon of olive oil. Add scallops and colour for 2 minutes on each side.

Season with chilli powder and salt.

To serve:

Lay fennel on a large plate and place scallops on top.

Add salsa into the same pan the scallops were cooked in and warm for a few seconds, then spread around the scallops.

Top with Parmesan shavings and drizzle with extra virgin olive oil.

Recipe provided by Machiavelli Restaurant