Lunch

Seared Scallops with Fennel and Skyr Foam

Serve
2 People
Preparation time
5 min
Cook Time
20 min
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Nutritional facts per serving:

Calories
Total Fat
Cholesterol
Sodium
Carbs
Sugars
Protein
What you will need...
  • 2 tbsp olive oil, divided
  • 1 fennel bulb, cut into 8 wedges
  • Salt and pepper, to taste
  • 1 small shallot, minced
  • 1 small clove of garlic, minced
  • ¼ cupvegetable stock
  • 8 scallops
  • 1 small thyme sprig
  • ¼ cup plain Skyr
  1. Heat 1 tbsp of olive oil in a skillet.
  2. Add the fennel, cut side down, and season it with salt and pepper.
  3. Cook the fennel until browned on both sides, for 4-5 minutes per side.Add the shallot, garlic, and thyme. Cook for 1 minute.
  4. Add the vegetable stock and simmer for 10 minutes. Set aside.
  5. In a separate skillet, heat the remaining olive oil.
  6. Season the scallops with salt and pepper and add to the skillet. Cook the scallops for 1 minute per side.
  7. To serve; whip Skyr with salt and place onto a plate. Remove the fennel with a slotted spoon in place on top of Skyr. Add scallops and serve.
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