Seared Scallop Ceviche with Fennel

Ingredients

• 12 scallops (prepped, ready to cook)
• 1 bulb fennel (≈300 g)
• 4 tbsp Lemon juice
• 1 tsp Honey
• 100 ml olive oil
• Sea salt
• 1 tsp Pink peppercorns

Instructions

1. 1.

   Rinse the scallops, pat dry and slice each horizontally. Release the scallop meat into four glasses. Wash the fennel, halve it, cut away the tough core, and chop the fennel fronds. Slice or shave the fennel into thin ribbons and loosely arrange them over the scallops. Whisk together lemon juice, honey, and olive oil; season with sea salt and freshly grated pink peppercorns. Drizzle over the fennel and scallops and chill for about 15 minutes before serving.

2. 2.

   Serve in the glasses garnished with fennel fronds.