Maison Pebe Pan Seared Scallops, Merguez Sausage and Sweet Pickled Fennel
Updated: Mar 8
12 Large Fresh (preferably hand-dived) scallops
3 Merguez Sausages
Tablespoon Oil for frying
Salt and Pepper to season
Ingredients for the pickled Fennel
235ml white wine vinegar
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