Seared Mustard Scallops with Prosciutto Potato and Fennel Salad

In the food photography class I attended in March the chef cooked a great scallop dish that I thought would be a good dish to try to create at home. It's fairly simple but the reviews from our friends were fantastic!

You'll need (for 4 people):

  • 12 scallops
  • 2 fennel bulbs
  • 2 large starchy potatoes
  • 8 strips of proscuitto
  • Pungent mustard oil
  • White wine vinegar
  • Olive oil
  • Himalayan pink salt

It's a fairly simple dish. The steps are:

  • Cut the potatoes into thick rectangles, about 4 per potato
  • Par-boil the potatoes for five minutes
  • Shave the fennel on the thinnest setting of a mandoline
  • Mix the fennel with a good glug of olive oil and a splash of white wine vinegar
  • Wrap the potato rectangles with two slices of prosciutto
  • Fry the potatoes on each side for approximately two minutes - then sprinkle with salt
  • Sear the scallops in another pan, a few minutes per side
  • Put everything on the plate, including the fennel salad with some fennel tops