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Seared Scallops with Fresh Fennel Salad and Kumquat-Tarragon Vinaigrette

4.7

(8)

Recipe information

  • Yield

    Makes 8 first-course servings

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

Preparation

  1. Step 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.)

    Step 2

    Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine.

    Step 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.

    Step 4

    Divide salad among 8 plates. Place 3 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve.

TagsSaladScallopShellfishSeafoodRadicchioChicoryLeafy GreensVegetableFennelRoot VegetableKumquatCitrusFruitTarragonHerbs & SpicesStarterDinnerGluten FreeSauteFood ProcessorChristmasWinterBon Appétit
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