This elegant entrée from Anthony Sullivan, Executive Chef at Forte Catering, is bursting with zingy flavours.


  • 6 Streaky Bay scallops on the half shell, cleaned

  • 50ml Olive oil - 50 ml

  • Pinch sea salt flakes (Murray River pink salt is good)

  • Pinch white pepper

  • 1 baby fennel

  • 1 punnet baby cress

  • Juice ½ lemon

  • Bunch Watercress, picked in to 6 sprigs

  • 1 ruby grapefruit


  • 1.

    Preheat the grill to high. Brush scallops with a little of the olive oil and sprinkle lightly with sea salt flakes and white pepper.

  • 2.

    Roast the scallops under the hot grill for 3-4 minutes.

  • 3.

    Meanwhile, prepare the grapefruit by peeling and cutting fillets from between the pith of each segment. Reserve any grapefruit juice for the dressing.

  • 4.

    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.

  • 5.

    Remove the scallops from the shell. Arrange the salad on the scallop shells and replace the scallops on top.

  • 6.

    Drizzle any remaining juice over and finish with a grind of pepper.

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