Seared Scallops and Fennel Salad

Seared scallops and fennel salad with citrus is a light and delicious meal by Chef Chris that will leave you satisfied and energized.

8-10 fresh scallops
1 small head radicchio
1 small head curly endive
1 c baby romaine
1 orange
1 tsp minced shallot
1 grapefruit
1 small head fennel
1 ea radish
1 carrot
2 tsp dijon mustard
½ tsp aged balsamic vinegar
1/3 c grape seed oil (set 2 tbsp aside for searing the scallops)
2 tbsp honey
2 tbsp white wine or champagne vinegar

Tear the lettuces into bite size pieces, wash and dry.

Trim the fronds from the fennel (set some aside) and cut off the root end. Next cut it in half and shave on the mandolin on the thinest setting.

Peel and shave the carrot on the same mandolin setting as the fennel. Shave the radish in the same manner.

With a microplane, zest the orange and the grapefruit, you will need ¼ tsp of each. Set aside.

Cut the ends off of the orange and the grape fruit. Lay them flat side down on a cutting board and cut the rind off making sure to remove the pith.

Next cut along the membrane of the fruit to remove the segment, set them aside for the salad.

Squeeze what is remaining of the fruit to gather approx 1 tsp of the juice from each and reserve for vinaigrette

In a bowl, toss the lettuce, shaved vegetables and fruit segments and lightly season with kosher salt & fresh pepper

Wash the scallops under cold water, remove the abductor muscle from the side and make sure they are free of sand, then pat them very dry with a pair towel

For the Vinaigrette:
In a bowl whisk the wine vinegar, fruit juice, honey and mustard. Next stream remaining oil into the bowl while whisking until emulsified. Season with kosher salt and fresh pepper

To finish:
Place a sauté pan (do not use teflon for this) on high heat and let it get very hot. Next add the oil and carefully place the scallops in the pan.

Let the scallops sear on one side until they develop a golden brown crust on top, approximately 3-4 min. Flip them and finish cooking for another minute.

Remove scallops from the pan and season with salt and pepper to taste.

Arrange the salad mixture on a large plate, gently pour desired amount of dressing over the salad, sprinkle with citrus zest and drizzle with balsamic dressing. Arrange scallops. Top with some of the fennel fronds.

If this seared scallops and fennel salad was up your alley, try some of the other recipes on the Fish The Nush Food Blog.