Seared scallops with fennel and citrus recipe

Blanch zest twice in boiling water and refresh in ice water. When cool, dip into sugar syrup, place on tray and put in oven at 80C until dry and crispy. Place segments on separate tray and place in oven at same time, also to dry. Cut segments in halves when dry. Pour orange juice into pan and reduce to a syrup slowly on stove.

Blanch tomatoes in boiling water for 10 seconds, remove and place into ice water. Remove skin and section each tomato into thirds. Remove seeds and vein and cut into rounds using a cutter, 4 x 4 in diameter. Place into olive oil with salt and pepper and leave on warm heat until soft (do not boil).

While tomatoes are cooking slowly, melt butter in a pot, add fennel and sweat down without colour. After five minutes, add two tablespoons water and one tablespoon cream and cook for further two minutes more rapidly.

Spoon fennel into blender and blitz until smooth. Spoon fennel puree down middle of plate, place small amount of shaved fennel on puree. Place three rounds on fennel, leaving a gap between each.

Cook scallops in hot pan (not smoking) for 1 minute on one side, turn over count to 10, remove and place on tea towel. Place each scallop on a tomato round, top with orange segment, then zestand finish with drizzle of orange syrup.