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Scallops with fennel and pink pepper


Il white food in my opinion it has the ability to make a dish seem light and low-calorie.
This is the case with this starter/main course – depending on the portions and your greediness.
Scallops, fennel and butter they are an extremely candid trio and it is thanks to the last ingredient that a truly simple preparation becomes something special. The scent released by browning the fennel in butter is inebriating, the flavor of anise and pepper together is strong and rounded by the butter, a combination that creates sparks and which with the scallops allows you to prepare a dish fit for a king in just a few minutes.

The idea for this simple recipe was born thanks to the latest purchase in the bookstore, my kitchen in the countryside. If I don't usually buy scallops (and you can see I chose the smallest ones which have shrunk during cooking!), fennel is one of my favorite vegetables which I usually limit myself to preparing raw with olives and, when in season, oranges. But seared in a pan they are perfect and butter is truly the death of them!

Scallops with fennel and pink pepper

50 g of butter
8 small scallops with coral
4 medium fennels
pink peppercorns to taste
parsley to taste

(for 2 people) Wash and clean the fennel and then cut them into thin slices.
Take 2 medium pans and divide the butter and let it melt over medium-high heat. Place the sliced ​​fennel in a pan and sauté for 5/7 minutes. Season with salt and add the pink peppercorns to your taste, continuing to cook for a few minutes.
Place the scallops in the other pan after drying them between two sheets of absorbent paper. Let them cook for 2 minutes on each side (if they are larger, double the time) and season them with salt and pepper. Arrange them on the plate, garnishing them with a little chopped parsley.

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