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