This elegant entrée from Anthony Sullivan, Executive Chef at Forte Catering, is bursting with zingy flavours.
Preheat the grill to high. Brush scallops with a little of the olive oil and sprinkle lightly with sea salt flakes and white pepper.
Roast the scallops under the hot grill for 3-4 minutes.
Meanwhile, prepare the grapefruit by peeling and cutting fillets from between the pith of each segment. Reserve any grapefruit juice for the dressing.
Shave the fennel thinly in a food processor or slice finely with a knife. Mix in a bowl with the lemon juice and season, then add the watercress, baby cress, remaining olive oil and leftover grapefruit juice. Toss together.
Remove the scallops from the shell. Arrange the salad on the scallop shells and replace the scallops on top.
Drizzle any remaining juice over and finish with a grind of pepper.
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