- ½ fennel bulb, very finely sliced
- ¼ red chilli, seeds removed, finely chopped
- ½ shallot, finely sliced
- 2 tsp olive oil
- ½ lemon, juice only
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 3 new potatoes, sliced
- 2 scallops, roes left on
- For the salad, place the fennel, chilli, shallot, olive oil and lemon juice into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well.
- For the potatoes and scallops, heat the oil in a pan and sauté the potatoes until golden-brown and tender.
- Slice the scallops in half across the middle and cook for one minute on each side.
- To serve, place the salad into the centre of a plate and arrange the scallops around the edge.