Seared Scallops, Fennel Salad, Kumquat-Tarragon Vinaigrette

Seared Scallops, Fennel Salad, Kumquat-Tarragon Vinaigrette
Seared Scallops, Fennel Salad, Kumquat-Tarragon Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    cup olive oil plus

  • 2

    tablespoons olive oil

  • 10

    kumquats stemmed, quartered, and 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 (abt 5 cups)

  • 1

    medium radicchio head quartered, and thinly sliced - (abt 4 cups)

  • 4

    green onions thinly sliced (abt 3/4 cup)

  • 24

    large sea scallops - (abt 1 3/4 lbs)

  • 2

    tablespoons butter divided

Directions

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.) Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine. 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. Divide salad among 8 plates. Place 3 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve. This recipe yields 8 first-course servings.

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