Feuerzauber - Riesling extra trocken

Ingredients

• 8 piecesscallops (prepared)
• 1 piecefennel bulb
• 1 piecegreen apple (e.g., Granny Smith)
• 2 tbsplemon juice
• 4 tbspextra virgin olive oil
• 1 tsphoney
• 1 tbspbutter
• 1 pinchsea salt
• 1 pinchwhite pepper
• 2 sprigsfresh dill

Preparation

1. 1Wash the fennel, trim the fronds and set them aside for garnish. Halve the bulb, remove the core, and shave the fennel into paper-thin slices.
2. 2Wash the apple, core it, and cut into fine matchsticks. Immediately toss with half the lemon juice to prevent browning.
3. 3For the dressing, whisk together the olive oil with the remaining lemon juice, honey, salt, and pepper. Gently fold in the fennel and apple and let sit for about 10 minutes.
4. 4Rinse the scallops under running water, pat thoroughly dry with paper towels, and lightly season with sea salt.
5. 5Heat a pan over medium-high heat and melt the butter. Sear the scallops for about 90 seconds on each side until they develop a golden-brown crust while remaining translucent in the center.
6. 6Arrange the apple-fennel salad on plates, place the warm scallops on top, and garnish with the reserved fennel fronds and a few sprigs of dill before serving.