Cook4me+ Scallops with Roasted Fennel

• 2 fennel, washed and finely chopped
• 4 tablespoon olive oil
• 3 tablespoon lemon juice
• 1 teaspoon turmeric
• 12 scallops
• 30 g butter
• 120 ml white wine
• Salt, pepper

Prepare the ingredients.

Mix the fennel with the oil, lemon juice, turmeric, salt and pepper. Place in the fridge.

Place the butter into the cooking pan. Brown the scallops.

Pour in the white wine.

Pressure cooking: 9 minutes

Divide the fennel and scallops into small bowls and serve.

Tips: You can add small leaves or edible flowers. Drizzle with olive oil before serving.