Grilled scallops with fresh fennel and orange salad and ham crisps
Ingredients for 4 servings:
2 heads of fennel
2 small red onions
4 juicy, seedless oranges
4–5 tbsp olive oil
Juice of 1/2 a lime
Salt, cayenne pepper
2 sprigs of thyme
4 slices of Parma ham
12 fresh scallops
Some olive oil for drizzling
Sea salt, milled black pepper
1.) Clean the fennel. Coarsely chop the fennel greens and set aside. Peel the onions. Slice the onion and fennel heads as thinly as possible. Peel 3 oranges so that the pith is also removed. Fillet the oranges.
2.) Zest the remaining orange. Halve the fruit and press out the juice. Whisk this, along with the zest, olive oil and lime juice, in a large bowl. Add the sliced fennel, onions and oranges and season with salt and cayenne pepper. Remove the thyme leaves from the stalk and add to the salad with the coarsely chopped fennel greens. Mix gently together and allow to infuse for around 10 minutes.
3.) In the meantime, place the slices of Parma ham next to each other on a baking tray and place over a hot barbecue. Grill the ham for around 6 min. on each side over a medium heat, then allow to dry on kitchen paper. Let the ham cool and break into pieces.
4.) Remove the scallops from their shells, clean them and wash them thoroughly. Pat the cleaned scallops dry and drizzle with a little olive oil. Place them over a hot barbecue. Grill each side for around 3 minutes. Then season with sea salt and freshly milled pepper.
Place 3 grilled scallops per serving onto a plate together with the salad. Garnish with the ham crisps.