MINUTE DE ST JACQUES



1 fennel - ½ lemon - 2 tsp olive oil - 3 scallops (80 g) - 2 sprigs of basil - salt, pepper

Peel the fennel and wash it. Finely chop it. Cook it for 5 minutes in the basket of a steamer or couscous cooker.

Squeeze the lemon. Heat 1 tsp of olive oil in a non-stick pan. Add the fennel. Salt, pepper. Sprinkle with juice lemon.

Let simmer for 5 minutes covered over low heat. Remove the fennel and set aside. Wipe out the frying pan and heat 1 tsp oil of olives. Cook the scallops for 1 minute on each side. 

 Wash the basil and chop it.

 Arrange the walnuts scallops on a hot plate. 

Surround with slices of fennel and sprinkle with chopped basil.

 Serve immediately.

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