Salad Recipes
Seared Scallop with Fennel Salad
The Refined Chef
Description:
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/
This recipe was provided by Chef William Crutchley http://www.wilcrutchley.com/
Photo courtesy of Photographer Ron Reeves http://www.ronreeves.com/
Ingredients:
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
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
Directions:
-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
incorporate.
-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.
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
incorporate.
-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.
