Derry Clarke’s Scallops with Fennel, Apple and Dill

Derry Clarke’s recipe features a handful of fresh, delicious ingredients that come together to pack a real flavour punch.

Scallops with fennel, apple and dill

Derry Clarke

Novice Kitchenhand

Skill level


Cooking time

Quick and easy


Serves 4

  • 8 king scallops (roe removed) – keep shells
  • 1 small bulb fennel (outer leaves removed)
  • 1 granny smith apple
  • 1 large bunch fresh dill
  • 50ml apple juice
  • 100ml olive oil


  • Slice the fennel very thinly.
  • In a blender/ food processor, liquidise dill and olive oil until well combined.
  • Dice the apple finely and mix with apple juice.
  • Heat a non-stick pan over moderate heat, add a little vegetable oil. Season the scallops with sea salt and freshly ground pepper. Brown on pan for approx. 1 ½ mins each side.
  • Place fennel on shell, then scallop and top with apple.
Recipe supplied by Derry Clarke

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