Perfect for hot summer days: Our light Feta-Watermelon Salad with Crispy Bacon
Ingredients for 4 people
8 scallops
100 g HANDL TYROL Tiroler Speck PGI Pork Belly
4 x mini wooden skewers
Saffron vegetables:
1 fennel bulb
Fennel leaves
½ lemon
100 ml vegetable stock
3 saffron threads
Olive oil, salt, pepper
Aniseed liqueur (optional)
Breadcrumbs:
20 g Parmesan
2 Tbs parsley
30 g dry breadcrumbs
2 Tbs olive oil
The perfect food medley with seafood – our Tiroler Speck PGI Pork Belly
Method
Level of difficulty:
Hobby cook
Saffron vegetables
- Stir the saffron threads into the vegetable stock and leave to steep. Chop the fennel leaves finely and set aside.
- Slice the fennel bulb and stem into strips and fry in olive oil until golden brown.
- Deglaze the pan with lemon juice and aniseed liqueur, then pour over the saffron vegetable stock, cook over a medium heat until tender.
- If necessary, season with sea salt and add water. Scatter over the fennel leaves. Scatter over the fennel leaves.
Breadcrumbs
- Finely grate the Parmesan, finely chop the parsley, stir into the dry breadcrumbs with 2 Tbs olive oil.
Scallops
- Wrap each scallop in a slice of belly pork and hold with a wooden skewer.
- Tip: for fresh scallops in the shell, wash, rinse, and remove muscle and roe. For frozen scallops, defrost in a sieve, lay on a tea towel and dry on both sides.
At the table
- Fry the prepared scallops on the grill plate with a little olive oil. Tip: scallops should be still a little translucent in the centre once cooked.
- Divide the prepared saffron fennel into portions in raclette pans, sprinkle with the breadcrumb mixture and grill.
This recipe will also work cooked in a frying pan or the oven.
For a really great raclette evening, combine all three of our seafood raclette recipes.