Seared Scallops with Citrus Fennel Salad

A quick and delicious salad in just 10 minutes. 


Servings: 2
Cook Time: 10 minutes
Pair With: 2017 Roth Estate Sauvignon Blanc, Russian River Valley
Recipe Courtesy of: Alec Graham, Foley Food & Wine Society

Ingredients

8 Large scallops, cleaned, rinsed, and dried
1 tablespoon butter
1 tablespoon vegetable oil
2 navel oranges, cut into segments, juice reserved
1 bulb fennel
1 tablespoon olive oil
1 tablespoon parsley
1 tablespoon chives
Salt and pepper

Directions

  1. Using a mandoline, shave fennel into a mixing bowl. Combine fennel with orange juice and segments, parsley, chives, and olive oil. Season to taste.
  2. Heat butter and vegetable oil in a non stick pan over medium high heat until it just starts to smoke. Season scallops to taste, and place in pan. Sear for about 90 seconds per side, until a golden brown crust has formed.
  3. Served scallops topped with fennel citrus salad.