Les Saint Jacques Recipe
Scallops Capaccio, Marinated fennel, Sauce vierge
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Ingredients
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Scallops
Marinated Fennel
Sauce Vierge
Method
Preparation of Scallops
- 1
Prepare the Scallops
Using a sharp knife, thinly slice the scallops into rounds. Arrange them on a serving plate.
- 2
Marinated Fennel
- 3
Slice the Fennel
Thinly slice the fennel bulb using a mandoline or sharp knife.
- 4
Prepare the Marinade
In a bowl, whisk together olive oil, white wine vinegar, honey, salt, and dill. Add the sliced fennel and mix well. Let it marinate for at least 20 minutes.
Sauce Vierge
- 5
Prepare the Sauce
Finely chop the cherry tomatoes, garlic, and basil. In a bowl, combine the chopped ingredients, olive oil, lemon juice, and salt. Mix well and let it sit for 10 minutes.
Assembly
- 6
Plate the Dish
On each plate, layer the marinated fennel, place the marinated scallops on top, and spoon over the sauce vierge.