As I am writing this blog post I am suffering from a bronchitis attack. Autumn comes and I get sick, that’s a usual story. This is why I chose a very easy recipe to cook and to write – even my fingers hurt while writing..
I saw a bunch of scallops in Stockmannin Herkku some time in late August and I had to jump on them. It was quite expensive (€55 per kilo!) so I bought just enough for me and my friend coming for dinner that day. I had never cooked scallops myself before, so I had to go through lots of recipes to find one that would not be heavy and would be easy to do.
Roasting scallops with other easy-to-find ingredients takes very little time and it is extremely simple to do, without the need of any special skills. And it makes a very light dish, made perfect with your choice of white wine.
Difficulty: ★☆☆ (Easy)
1 small fennel bulb, thinly sliced
1 can / 400 ml. canned white beans, rinsed
About a dozen cherry tomatoes, cut in half
Salt and pepper to taste
2 tsp / 10 ml. olive oil
Sour cream and chives to serve (optional)
1. Preheat the oven to 200C.
2. Put fennel, beans, tomatoes and scallops in a bowl and mix a little gently.
3. Add salt, pepper and olive oil and mix well but gently.
4. Take 2 baking sheets and make a square shaped “bowl” as seen in the picture with well-sealed edges to put (and keep) the mixture inside. Cover with another baking paper loosely. Bake for 15 minutes. When you get out of the oven and serve, take the covering baking paper away carefully, as there will be steam trapped inside the package.