Instructions: Fry scallops in oil cup side down. In a separate pan heat some concentrated fennel water and fish stock mixed together with white wine vinegar. Add a little turmeric butter to thicken the mixture. Remove the scallops after 2-3 minutes and season with salt, pepper and lemon.

Mix a selection of salad leaves in a bowl with lemon oil dressing. Whisk the fish stock sauce preferably with a hand blender. Pour 2-3 tablespoons onto a serving plate. Decorate with the cooked scallops.

Optional: Place the couscous in the centre of the plate and garnish with the salad leaves and chives.

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