We eat with our eyes … This delicious and colourful scallops starter may look stunning but is also the simplest and quickest thing to make. Blood oranges look and taste amazing but are only available for a short season. Try this recipe with Pomelo or pink grapefruit when blood oranges are out of season.


  1. Fresh Scallops ( 4-6 pieces per servings)
  2. 2 blood oranges ( or use grapefruit or pomelo as an alternative)
  3. 1 Red onion
  4. Dozen Sweet Cherry tomatoes
  5. 1/2 Bulb fennel
  6. Rocket leaves
  7. Capers
  8. Olive oil
  9. 1 small spoon of runny Honey for the dressing
  10. Seasoning
  11. Optional: Mint leaves for dressing


  1. 1 Begin prepping your scallops. Always remove the though side abductor muscle. Pat them dry with kitchen paper, Season each scallop with a small pinch of salt.
  2. 2 With a mandoline or a sharp knife, slice the fennel and red onion very thinly.
  3. 3 Juice 1 of the orange and with a knife extract the fleshy segments from the second one, (making sure you carefully remove all the bitter white inner sinews)
  4. 4 In a frying pan with little olive oil, sauté the sliced fennel for a minute to soften it. Allow to cool before mixing it in a salad bowl with onions, sliced tomatoes, rocket leaves, capers and orange bits.
  5. 5 Make the salad dressing with a few spoonfull of olive oil, orange juice, honey. Toss over the salad and mix together before sharing it between the dinner plates
  6. 6 Dry up the scallops a second time with kitchen paper. Removing any excess moisture is the secret to makes the scallop caramelize.
  7. 7 Preheat your frying pan on high heat. Add a small glug of olive oil, pan fry the scallops on 1 side until nicely coloured ( 2 minutes ) reduce the heat & flip the scallops on the other side and cook for another minute.
  8. 8 Add scallops to the salad, season with salt and pepper. Garnish with mint leaves or chopped fennel fronds and serve.

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