Pea and Fennel Sauté with Scallops

Cut the fennel in half, remove the stalk and green and cut into 5 mm thin strips. Chop the fennel greens and keep them.

Peel the galangal and grate it on a grater. Heat a little canola oil in a saucepan, add the fennel strips and sauté the grated galangal root and the clove of garlic. Season with a little sea salt and toss well. Extinguish with orange juice, rub and mirin and cook at high temperature to half.

Add the frozen peas and carrot sticks and do another 2 min. Season generously with sea salt and freshly ground pepper and set aside.

Heat a non-stick frying pan. Dry the mussels with a paper towel and sauté for 1 min on each side with very little canola oil.

To serve, bring the sauté back to a simmer, remove the garlic clove and bind the sauté with a little cold butter.

Add the fennel greens and the mint and divide everything evenly into preheated deep plates. Place the scallops on top and sprinkle with the Murray River Sea Salt.

Tip: For the fine flavor of the scallops, you should also use a fine salt. The mild Murray River Sea Salt is ideal.

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