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Dynamic yet simple is how I prefer my scallops. Briefly cooked so that they still impart the flavour of the ocean – never stewed or frazzled.

Serves 4

4 bulbs of fennel, trimmed and quartered

Extra virgin olive oil for brushing and serving

½ red onion, peeled and finely chopped

1 tablespoon of olive oil

1 tablespoon of (DF) margarine

4 tablespoons of white wine

455g/16oz/4 cups of fresh or frozen, defrosted scallops (without coral)

4 tablespoons of tomato passata

15g/½ oz/½ cup of fresh dill, chopped

Salt and freshly ground black pepper

4 scallop shells, cleaned

Preheat the oven to 200°C/400°F/Gas mark 6

Brush the fennel with oil and bake in the oven until browned and the edges have softened, about 45 minutes.

Cook the onion in the oil and margarine until soft.

Add the wine, cook for another minute and then add the scallops. Cook for a further minute, turning once.

Add the tomato passata, dill, salt and pepper, and continue to cook for 1 more minute.

Spoon the mixture into the shells and serve in the centre of large warm plates surrounded by the fennel quarters.

Drizzle with any remaining sauce and a little extra virgin olive oil, then sprinkle with black pepper.