Roast scallops with shaved fennel, curry oil and sakura salad

Scallops like you've never seen them before.


  • 12 scallops
  • 4 tblsp aioli
  • sakura leaves
  • 1 fennel
  • 1 granny smith apple
  • chopped fennel
  • mixed sakura
  • 20 ml olive oil
  • 2 garlic cloves
  • 100 ml turmeric sunflower
  • curry powder
  • lemon zest
  • mustard
  • vinegar


  1. Aioli:
  2. Mix garlic, mustard, vinegar, egg yolks, curry powder and seasoning gradually in a blender.
  3. Add olive oil if the mixture becomes too thick.
  4. Also add a little hot water. This will thin it but also help to stabilize the aioli.
  5. Fennel and Apple:
  6. Slice the fennel very thin.
  7. Grate peeled apple and add to fennel.
  8. Mix with a little olive oil, lemon juice, salt and pepper, sugar and chopped fennel.
  9. Leave to one side for 10mins to allow the mix to soften.
  10. Scallops:
  11. In a hot pan, sear scallops lightly, season and allow to take nice colour.
  12. Put a teaspoon of butter in pan and allow them to go golden brown. Then turn and allow to cook for another minute.
  13. Deglaze them with lemon juice.
  14. To Serve:
  15. Place a small spoon of aioli on the plate and spread out. Place fennel salad on top followed by scallops. To finish use Sakura leaves with a little olive oil.


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