Crispy Scallop and Buckwheat Pancake with Fennel and Manchego

Whisk buckwheat, all-purpose-flour, salt, eggs, and whole-milk into a smooth, pourable batter. Rest 5 minutes—this lets the buckwheat hydrate and the gluten relax.

Slice fennel into thin strips, keeping some fronds for garnish. Place in a microwave-safe bowl with butter, crushed garlic clove, and 0.5 tsp salt. Cover loosely with a plate.

Microwave on high 3 minutes, then let steam covered for 2 minutes. Remove garlic clove. Fennel should be tender with a hint of sweetness—no mush, just clean texture.

Pat scallops completely dry with paper towels—moisture is the enemy of sear. Season both flat sides with salt and black-pepper.

Heat a dry stainless pan over high until it just begins to smoke. Add 20g butter and swirl until it foams.

Lay scallops in the pan without crowding. Cook 90 seconds per side—you want a deep mahogany crust. Internal temp should reach 63°C (145°F) for food-safe doneness.

Remove scallops and rest on a wire rack. Do not crowd them in a container or they'll steam.

Reduce stovetop heat to medium. Add 10g butter to the same pan and wipe with a paper towel—use the residual scallop butter.

Pour batter into the center of the pan, tilting to form a thin, even crepe about 20cm across. Cook 3-4 minutes until edges brown and surface looks set.

Flip carefully with a wide spatula. Cook another 2 minutes until the second side is golden. Slide onto a plate.

Spread microwave-steamed fennel evenly over the buckwheat pancake. Fan the seared scallops across the top in a single layer.

Scatter manchego shavings generously over everything—this is the crown. Place assembled dish on a microwave-safe plate.

Microwave on high 45 seconds to melt and slightly crisp the manchego. Watch closely—30 seconds may be enough depending on your machine.

Zest half the lemon directly over the dish. Squeeze juice from the entire lemon and drizzle with olive-oil. Garnish with reserved fennel fronds.