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Apple with Scallops and Grilled Fennel

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 160C.
  • For the Scallops with Stewed Apple, remove the skin, remove the core, quarter and thinly slice the apples.
  • Place olive oil and butter into a large saucepan and place over medium heat and sauté apples for 5 minutes. Add cinnamon and thyme and cook until for 2 minutes.
  • Add brandy and cook until liquid has reduced by half. Add brown sugar and salt, to taste and cook until sugar dissolves. Cook until the apples soften, about 5 minutes.
  • For the Roasted Fennel, arrange the sliced fennel on a baking tray lined with baking paper.
  • Drizzle lightly with oil the fennel and season the fennel.
  • Cook fennel in oven until golden crispy, about 40 minutes. Remove from oven and set aside.
  • For the Pan Seared Scallops, place a small frypan over high heat and add olive oil.
  • Add scallops and cook on one side until seared and golden, about 20 seconds. Turn scallops and cook for 5 seconds.
  • Lightly season with salt and pepper and remove from pan.
  • For the Thyme Browned Butter, heat the butter in a small saucepan over medium heat until solids in the bottom of the pan and turn slightly brown.
  • Remove from the heat. When butter cools 80C and add thyme and infuse for 30 minutes. Strain through a fine sieve and reserve butter.
  • To serve, divide stewed apple between each plate and arrange radish, julienne green apple and fennel on the stewed apples.
  • Add 3 scallops to each plate and drizzle with Thyme Browned Butter and garnish with fennel fronds.

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