Fresh king scallops with fennel and blood orange salad for lunch on the Isak table! Well, it was Friday after all…
Fresh and still alive from our fish monger in Littlehampton, I had to learn how to open and gut them. I like that part about cooking, it feels right to do it myself. Only should have caught the scallops myself too…
I fried the scallops in butter and served them with a salad of thinly sliced fennel and red peppers with olive oil, sea salt and the juice from a quater of blood orange. A light but tasty lunch. The only thing that would have made this little dish better would be some crispy fried smoked streaky bacon… Next time.
- fresh king scallops
- red pepper
- blood orange
- olive oil
- salt and pepper