Scallops with Fennel
12 scallops
1 fennel
1 lemon
2 Sprig of dill
2 tbs lemon oil
2 tbs olive oil
Salt & pepper
Let the scallops rest for a while so that they are not refrigerated and then dry them. Cut the fennel thin. Let it sit for a while in a few drops of fresh lemon juice and a little lemon oil. Season the scallops with salt & pepper and fry briefly in olive oil, a minute on each side.
Serve in shells with a little fennel, dill and a little lemon zest on top.
