Seared scallops with fennel & apple slaw
Andrew Storer, The Anchor, Walberswick
For the fennel slaw:
2 baby fennel
1 granny smith apple
1 banana shallot finely diced
Juice of 1 lemon
2 x tsp mayonnaise
Finely slice the fennel and salt. Finely dice one apple and add pinch salt, and add the fennel, banana shallot, mayo and lemon juice. Chop the fennel tops finely, check seasoning and mix all together.
100 ml apple juice
100 ml cider
½ tsp fennel seed
1 star anise
1 grated apple
Place all in a pan, and reduce by 2/3 (boil it down) until you get to a sweet flavour. Pass the reduction through a fine sieve to remove the larger particles and stir in 100 g unsalted butter. Season to taste.
To cook the scallops season pan fry on a medium to high heat for two minutes on one side to colour and then flip and cook for 30 seconds on the other side.
Make 3 heap piles of the fennel & apple slaw. Place a scallop on each pile. Drizzle on the warm apple sauce. Garnish with mixed sakura cress and a deep fried Lilliput caper.