Seared Scallops, Fennel, Shallot and Samphire with Char

Step 1/4

Slice Romanesco, pour olive oil, add papper, salt, two garlics and chilly, bake at 200 for 15

Step 2/4

• ½ bulb fennel
• 6 cloves garlic
• 9 tsp olive oil
• 9 strips Samphire
• 2 shallots

Sear chopped shallots, samphire and fennel with olive oil

Step 3/4

• 150 g scallops

Add scallops, add half tea spoon of salt, sear two minutes for each sides

Step 4/4

• plate

Place in plates