4 tablespoons good quality rice, sherry or champagne vinegar
4 tablespoons honey
Fine sea salt to taste
1/4 teaspoon dry mustard
5 tablespoons Filippo Berio extra virgin olive oil
1 tablespoon fresh thyme leaves
1 pound large sea scallops
Juice of 2 large lemons
1 cup shaved fennel, white part only
1 cup Filippo Berio extra light olive oil
Whisk the vinegar, honey, salt and dry mustard together in a medium size bowl. Slowly whisk in the olive oil until a creamy consistency is obtained. Stir in the thyme leaves and set aside.
Poach the scallops in simmering salted water, to which the lemon juice has been added, just until they turn opaque. Drain. Cool.
Cut each scallop crosswise into 4 rounds. Add the scallop rounds to the dressing and toss gently. Let marinate at least 30 minutes.
Heat the oil in a small saucepan to 375°F. Add the fennel and fry until golden brown. Drain on absorbent paper.
Divide and plate four salad dishes with the scallops; spoon some of the sauce over each one and top with some of the fennel. Serve immediately.
This recipe is featured on show 2318 - Seafood Feast.
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