Scallops, Pink Grapefruit marinated Fennel, Pomegranate Seeds

1. Thinly slice the fennel, and place into a bowl

2. Pour in the pink grapefruit Williamine and season with the salt

3. Massage the flavours in with your hands and place in a jar and refrigerate overnight
to allow to marinate.

4. Heat a frying pan to a medium-high heat,

5. Mix the scallops in a bowl with oil, salt & pepper, place flat side down in the pan to
cook.

6. Once golden on the underneath, turn over the scallops and add in 2 tsp butter and
allow to brown slightly, finish with a squeeze of lemon juice

7. Serve with the marinated fennel salad, pink grapefruit segments and pomegranate
seeds.