Scallops, Pink Grapefruit marinated Fennel, Pomegranate Seeds


1 x Fennel Bulb
2cl x Pink Grapefruit Williamine
1 tsp x sea salt
6 x scallops
1 x pink grapefruit, segmented
30g x pomegranate seeds



  1. 1. Thinly slice the fennel, and place into a bowl

    2. Pour in the pink grapefruit Williamine and season with the salt

    3. Massage the flavours in with your hands and place in a jar and refrigerate overnight
    to allow to marinate.

    4. Heat a frying pan to a medium-high heat,

    5. Mix the scallops in a bowl with oil, salt & pepper, place flat side down in the pan to

    6. Once golden on the underneath, turn over the scallops and add in 2 tsp butter and
    allow to brown slightly, finish with a squeeze of lemon juice

    7. Serve with the marinated fennel salad, pink grapefruit segments and pomegranate