Scallops with Fennel Salsa

(Serves 4 -6)

Ingredients

• 24 scallops
• 1 ripe tomato
• 2 cloves garlic
• 1 bird's-eye chilli
• 1 small red onion
• 1 large bulb fennel
• 1 handful flat leafed parsley
• 100 ml extra-virgin olive oil
• finely grated zest of 1 lemon
• salt
• freshly ground black pepper

Method

Remove scallops from their shells and clean. Dry each scallop  and it's shell with a paper towel. Brush each scallop with olive oil and refridgerate while making salsa
To make salsa -
Blanch, peel and cut the tomato into 1/2 cm dice. Peel and mince garlic, then finely chop chilli. Peel and finely dice onion. Finely dice fennel. Combine salsa vegetables and herbs with extra-virgin olive oil, lemon zest and strained juice and season well.
Remove scallops from fridge. Sear in their shells flesh-side down in the BBQ for a few seconds then turn swiftly. Immediately spoon a teaspoon of salsa inside each shell opposite the roe. A few seconds later the scallops will be cooked.