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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.