Scallops on lukewarm beetroot carpaccio with fennel and dill

Ingredients for 4 servings:

• 4 scallops
• 1 beetroot
• 1 bunch of dill
• 1 bulb(s) of fennel
• some pepper, red
• some balsamic vinegar
• some olive oil
• some salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 40 minutes; Total time approx. 15 hours 55 minutes

Quickly made great starter

Clean the beetroot and then boil it in lightly salted water for about 40 minutes. Drain the cooking water, rinse the beetroot with cold water, and let it cool for about 10-15 minutes. In the meantime, clean the fennel and cut it into small rings. Clean the dill and break off any fine sprigs. Clean the scallops and sprinkle them with five-spice powder on both sides. Then place them in a moderately hot pan and fry on both sides for about 2-3 minutes, depending on their thickness. Peel the beetroot with a vegetable peeler and then cut into thin slices. Arrange about three beetroot slices on each slice, slightly overlapping. Place some fennel on the edge of each slice and decorate with the dill sprigs. Drizzle with balsamic vinegar and olive oil, season with a little salt and pepper, and sprinkle with red pepper. Place each scallop on a bed of dill.