Scallops in Tomato Crème

Cook time 15 minutes
Servings 4 as an entree


12 scallops, ideally with their roe still attached

1 tbsp extra virgin olive oil
½ a small fennel, finely chopped and fronds reserved for garnish
1 clove of garlic, finely chopped
25g butter
80ml brandy
1 tomato, peeled and finely chopped
200ml pure cream
1 tbsp of finely grated Parmesan
1 sprig of dill, picked for garnish

Scallops in Tomato Crème


Drizzle oil over the scallops and season with salt and pepper. Heat a large non-stick pan over a medium-high heat. Sear the scallops, in for 30-40 seconds on each side and then remove from pan.

Add the butter, fennel and and garlic to the pan and cook for 2-3 minutes until softened. Now pour in the brandy and season with salt and pepper. Once the alcohol has cooked off, add the tomato and cream and cook for a further minute. Add a sprinkle of Parmesan, toss to combine and turn off the heat.

Return the scallops into the sauce and fold through.

Serve with extra fennel fronds and a few sprigs of dill.