Friday, December 03, 2010

seared sea scallops with citrus fennel salad

4 radishes, thinly sliced
½ fennel bulb, thinly sliced
1 jalapeno, thinly sliced
1 tablespoon cilantro, minced
¼ cup grapefruit segments, cut into mini pieces
¼ cup orange segements, cut into mini pieces
¼ cup fresh orange juice
1 shallot
1 tablespoon white wine vinegar
1/3 cup canola oil
1 teaspoon dijon mustard
8 large scallops
2 teaspoons olive oil


in a blender, mix together orange juice, shallot, white wine vinegar, canola oil, dijon mustard and salt and pepper. combine radishes, fennel slices, jalapeno, cilantro, grapefruit and orange segments in a small bowl.  mix together with salad dressing. meanwhile, heat a small skillet with olive oil.  season scallops with salt and pepper.  sear in skillet about 2-3 minutes per side, until scallops are browned on each side. to assemble, place a half of fennel salad mixture on plate.  top with 4 scallops and drizzle with more dressing.

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