Scallops with fennel and peas

Scallops with fennel and peas Method 1. Blanch the fennel for 2-3 minutes then drain and pat dry.

Season the scallops. Melt a good knob of butter in a frying pan, and when it has stopped foaming add the scallops. Sear on for 2 minutes on the first side, then turn over and sear for 1 minute. Transfer to a warm plate, and keep the pan.

For the whisky and orange butter sauce: put the chopped shallot, orange zest and juice and whisky in a small pan and reduce to a tablespoon.

Now quickly whisk in all the butter off the heat until liquid but still creamy, then pass through a strainer and keep warm in a warm water bath (don’t let it get too hot or it will split).

Reheat the scallop pan, add a knob of butter and colour the fennel for a couple of minutes. Add the peas and cook for about a minute. Remove from the heat.

Arrange a piece of fennel on each warm plate, top with a pile of scallops then spoon the peas around the base. Taste the butter sauce, adjust the seasoning with salt and freshly ground black pepper and a drop of whisky and drizzle around the plate. Finish with a piece of Parma ham and a few pea shoots. Serve with a crisp side salad, or warm potatoes in the winter.