Recipe brought to you with the help of our friends at Wine Selectors


  • 4 Raw King Scallops
  • 1 Tsp Ginger
  • 50g Fennel, shaved
  • 4 Tbsp Early harvest olive oil
  • ½ Lemon, juiced
  • 1 Tbsp Yoghurt
  • Picked Dill for garnish


  1. Slice the scallop and arrange on the plate. Season with salt.
  2. Add your grated ginger, lemon juice to your olive oil and season to taste.
  3. Place dollops of the yoghurt around the plate, before dressing with your sauce and garnishing with dill.
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