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COOK UP A SEAFOOD STORM

There’s never a need for negative impact – that’s how London’s seafood experts, Wright Brothers, see it anyway. The people that make up their UK coastal team have a real passion for what they do; most have been in the fish game for years and many have joined as next-generation family members. Together, they hand select the freshest fish for their online fishmonger, wholesale business and restaurants.

 

Indulge in a Wright Brothers recipe for Orange and Fennel Scallops below, a Sicilian-style small plate that is both easy and delicious when hosting friends and family this Summer.

 

Photography: Rebecca King

Orange and Fennel Scallops

INGREDIENTS:

  • 450g large sea scallops, side muscle removed

  • 2 medium fennel bulbs, thinly sliced

  • 60ml extra-virgin olive oil, divided

  • 2 oranges, segmented with juice reserved

  • 2 tbsp white wine vinegar

  • 15g unsalted butter

  • 1 tsp honey

  • Fresh parsley, chopped for garnish

  • Salt and freshly ground black pepper, to taste

 

Combine the sliced fennel and orange segments in a mixing bowl. In a small bowl, whisk together the reserved orange juice, 45ml of olive oil, white wine vinegar, honey, salt, and pepper to make the dressing.

Toss the fennel and orange mixture with the dressing and set aside to marinate.

Pat the scallops dry with kitchen paper and season both sides with salt and pepper.

In a large frying pan, heat the remaining 15ml of olive oil and butter over medium-high heat. When the butter starts to foam, add the scallops, ensuring not to overcrowd the pan.

Sear the scallops for about 2 minutes on one side until they have a golden crust. Flip and cook for another 1-2 minutes on the other side. Transfer to a plate and keep warm.

Divide the fennel and orange salad among plates and place the seared scallops on top. Garnish with chopped parsley.

 

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