Main · Season 7

Fennel, Ginger, Orange and Scallops

Name: Fennel, Ginger, Orange and Scallops
Yield: 6
Ingredients: 1/2 fennel bulb, cut into matchsticks; 125ml cider vinegar; 80g sugar; 2 fennel bulbs, quartered; 2 tbsp olive oil; salt, to taste; 1 tbsp butter; 2 shallots, diced; 1 clove garlic, finely chopped; 3cm piece ginger, sliced; 1 fennel bulb, chopped, fronds reserved for garnish; 500ml chicken stock; 125ml cream; 1 tbsp cider vinegar; salt and pepper, to taste; 2 slices (35g) prosciutto; 40g slivered almonds, roasted and chopped; 1/2 tsp cumin, toasted; 1/2 tsp ground fennel, toasted; 1/2 fennel bulb, finely sliced on mandolin; 1 tbsp olive oil; 1 & 1/2 tsp cider vinegar; salt and pepper, to taste; 125ml orange juice; 1 tbsp cider vinegar; 1/2 tsp salt; 65ml olive oil; pepper, to taste; 300ml grapeseed oil; 5cm piece ginger, peeled and cut into matchsticks

Billie McKay

Contestant · 27 Jul 2015

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Pickled Fennel

1/2fennel bulb, cut into matchsticks

125mlcider vinegar

80gsugar

Roast Fennel

2fennel bulbs, quartered

2 tbspolive oil

salt, to taste

Fennel and Ginger Puree

1 tbspbutter

2shallots, diced

1 clovegarlic, finely chopped

3cm pieceginger, sliced

1fennel bulb, chopped, fronds reserved for garnish

500mlchicken stock

125mlcream

1 tbspcider vinegar

salt and pepper, to taste

Proscuitto Crumb

2 slices (35g)prosciutto

40gslivered almonds, roasted and chopped

1/2 tspcumin, toasted

1/2 tspground fennel, toasted

Fresh Fennel

1/2fennel bulb, finely sliced on mandolin

1 tbspolive oil

1 & 1/2 tspcider vinegar

salt and pepper, to taste

Viniagrette

125mlorange juice

1 tbspcider vinegar

1/2 tspsalt

65mlolive oil

pepper, to taste

Fried Ginger

300mlgrapeseed oil

5cm pieceginger, peeled and cut into matchsticks

Scallops

18scallops

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

GingerCreamSugarButterFennelOrangeGarlicVinegarShallotOlive OilScallopProsciuttoGrapeseed OilAlmondsChicken StockCuminDinnerLunchSeafood

Recipe by Billie McKay, Season 7. Originally published by Network 10 on 27 Jul 2015.

Original on 10 Play ↗