Seared Scallops with Fresh Fennel Salad and Kumquat-Tarragon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup plus 2 tablespoons olive oil |
10 kumquats, stemmed, quartered, seeded |
3 tablespoons chopped fresh tarragon |
1/4 cup white wine vinegar |
2 tablespoons frozen orange juice concentrate |
1 tablespoon dijon mustard |
3 medium fennel bulbs, thinly sliced (about 5 cups) |
1 medium-size head of radicchio, quartered, thinly sliced (about 4 cups) |
4 green onions, thinly sliced (about 3/4 cup) |
24 large sea scallops (about 1 3/4 pounds) |
2 tablespoons butter, divided |
Directions:
1. Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice concentrate, and mustard; process until just combined. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
2. Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine.
3. Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over high heat. Add 12 scallops and sauté until golden on both sides and just opaque in center, about 3 minutes total. Transfer sautéed scallops to large plate, then tent with foil. Repeat with remaining butter and scallops.
4. Divide salad among 8 plates. Place 3 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve.
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