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  • Carole J Martin

Maison Pebe Pan Seared Scallops, Merguez Sausage and Sweet Pickled Fennel

Updated: Mar 8


Ingredients


12 Large Fresh (preferably hand-dived) scallops

3 Merguez Sausages

Tablespoon Oil for frying

Tablespoon Butter

Salt and Pepper to season


Ingredients for the pickled Fennel

235ml white wine vinegar

235ml water

50g cup cane sugar

2 tablespoons coarse salt

1 fennel bulb, very thinly sliced (retain the green top leaves for decoration)

Squeeze of quarter pink grapefruit


Method for the Quick Pickled Fennel – Prepare in advance

Place the vinegar, water, sugar and salt in a small saucepan and bring to a boil - this will dissolve the sugar and salt.

Decant into a large bowl, and allow to cool for 5 minutes. When the mixture is still warm, add the fennel.

Soak the fennel for 15 minutes. Drain, cool and refrigerate until ready to use


Method for the Scallops and Merguez Sausage

Remove the coral and any film and the muscle from the scallops with a small sharp knife cut a shallow grid pattern across the flat top of each scallop and pat dry lightly season.

Place a pan on a high heat and add the oil add the scallops and cook until golden brown (approx. 2-3 minutes


Squeeze the meat out of the sausage and discard the skin split the mixture equally into 12 balls flatten until slightly wider than the scallops. Place in a pre-heated oven and cook for approximately 10minutes or until browned


While the sausage is cooking, place a pan on a high heat and add the oil add the scallops and cook until golden brown (approx. 2-3 minutes) do not move the scallops.


Turn the scallops over and cook for a further 1-2 minutes add the butter and baste the scallops for a further 30 seconds.

Remove from the Pan and plate up


Place a round of the sausage under each scallop, serve 3 scallops per person, add a large spoonful of the fennel in the centre dressing the top with the retained fennel leaves and drizzle a little of the pickle juice on to the fennel


Et Voila


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