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Seared Scallop with Fennel Salad
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This healthy dish utilizes the clean/tasty flavor pairing of fennel and orange with the unctuous flavor of diver sea scallop. The effect is right on, knock-your-pants-off fantastic and makes for a wonderful light lunch or first course during dinnertime. If diver scallops are unavailable in your area, feel free to use a few regular-sized sea scallops.

This recipe was provided by Chef William Crutchley http://www.wilcrutchley.com/
Photo courtesy of Photographer Ron Reeves http://www.ronreeves.com/
1 large fennel bulb, thinly sliced
1/2 small red onion, thinly sliced
1/2 orange, juiced
1/4 Cup olive oil
2 Tbs rice wine vinegar
salt & pepper to taste
1/4 tsp. sugar
1 pinch cumin powder

4 large diver sea scallops (or 12 large scallops)
oil for searing

tomato skins for garnish
fennel fawns for garnish

Serving size: 4
Prep time: 10 minutes
Cook time: 1 minute per side for medium-rare

-In a medium-sized glass bowl add fennel & onion slices (save some fennel fawns
for garnish)

-In a small, separate bowl, blend orange juice, olive oil, vinegar, s&p &
sugar.  Pour this mixture into the bowl with the fennel & onion.  Evenly

-Season scallops. In a hot pan with enough oil to lightly coat the bottom, sear
the scallops until medium rare  (one minute per side).

Arrange on a plate a mound of the fennel slaw and sprinkle atop a pinch
of ground cumin.  Place scallops atop the mounds & garnish with fennel fauns and
dried tomato skins.
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