Scallops with Fennel & Cous-Cous
1 bulb fennel
1 star anise
10g butter
10g chives
200g scallops
1 teaspoon olive oil
10g grated ginger
2 cloves crushed garlic
1-2 finely sliced chillis
50g dry cous-cous
4 spring onions, slivered
small handful mint, torn up
small handful coriander
First, poach the fennel whole in just enough water to barely cover. Add the star anise to the poaching water.
When the fennel is just cooked, remove it from the liquor and allow to cool. Meanwhile, reduce the poaching liquor down to just a few tablespoonsful. Remove & discard the star anise.
Slice the fennel crosswise into slices about 3/4" thick. Spray a non stick skillet with a little olive oil and fry the fennel slice until they are golden brown. Remove and arrange on a serving plate.
Next, make the cous cous. Heat the olive oil in a saute pan. Add the ginger, garlic & chilli and turn off the heat. Leave to infuse.
Add the cous-cous and stir well. Pour over 100ml boiling hot water (or whatever ratio cous-cous to water your manufacturer suggests). Cover and leave to stand for 10-15 minutes, until water is absorbed.
Fluff with a fork. Add the spring onions, mint & coriander and toss again.
Finally, reheat the pan in which the fennel was sauteed & add the scallops to the hot pan. Sear on other side until just done - do not over cook. Remove and place on the plate with the fennel.
Add the reduced fennel liquor to the pan and deglaze. Finally, add the butter & allow to melt. Add the chives and pour over scallops & fennel.
Serve with the cous cous.
Nutrition Summary
Calories (kcal) 425.5
Protein (g) 41.8
Carbohydrate (g) 49.7
Fat (g) 6.5
Fibre (g) 8.7
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